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One-Skillet Blackberry Chicken<\/p>\nOne-Skillet Blackberry Chicken<\/p>\n
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2 cups fresh blackberries (about 8 ounces)<\/p>\n
\u00bd cup light brown sugar<\/p>\n
2 tablespoons vegetable oil, divided<\/p>\n
1 lb. boneless, skinless chicken thighs<\/p>\n
Kosher salt and ground black pepper<\/p>\n
\u00bc cup finely chopped sweet onion<\/p>\n
\u00bd teaspoon minced fresh rosemary<\/p>\n
1 tablespoon apple cider vinegar<\/p>\n
Juice from \u00bd of a lemon (about 1 tablespoon)<\/p>\n
1 tablespoon Dijon mustard<\/p>\n
Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil<\/p>\n
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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\u00b0F. 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 \u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
One-Skillet Blackberry Chicken 2 cups fresh blackberries (about 8 ounces) \u00bd cup light brown sugar 2 tablespoons vegetable oil, divided 1 lb. boneless, skinless chicken thighs Kosher salt and ground black pepper \u00bc cup finely chopped sweet onion \u00bd teaspoon minced fresh rosemary 1 tablespoon apple cider vinegar Juice from \u00bd 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…<\/p>\n