One-Skillet Blackberry Chicken

 

2 cups fresh blackberries (about 8 ounces)

½ cup light brown sugar

2 tablespoons vegetable oil, divided

1 lb. boneless, skinless chicken thighs

Kosher salt and ground black pepper

¼ cup finely chopped sweet onion

½ teaspoon minced fresh rosemary

1 tablespoon apple cider vinegar

Juice from ½ of a lemon (about 1 tablespoon)

1 tablespoon Dijon mustard

Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

 

In a small bowl, stir together the blackberries and brown sugar; set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.