Enjoy the taste of fresh Michigan Black Raspberries during the month of July with delicious pasture-raised chicken. These black raspberries won't be around long so get cooking!
- 2 Chickens Legs, 4 boneless chicken breasts or chicken thighs
- 2 TBSP Oil of choice (olive, avocado, lard)
- 1 cup black raspberries (fresh or frozen)
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
1. Preheat your oven to 375°F
2. In a small saucepan, combine the black raspberries, balsamic vinegar, honey, Dijon mustard, minced garlic, dried thyme, salt, and pepper. Stir well and cook over medium heat until the raspberries break down and the sauce thickens slightly. This should take about 5-7 minutes. Remove from heat.
3. Season the chicken with salt and pepper on both sides. Heat oil in an oven safe skillet on medium-high. Sear chicken on both sides for 2-4 minutes.
4. Pour the black raspberry sauce over the chicken, making sure to coat evenly.
5. Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F and the chicken is cooked through. (depending on chicken cut that is used)
6. Once cooked, remove the chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute.
7. Serve the black raspberry chicken hot, garnished with fresh parsley. It pairs well with a side of steamed vegetables or roasted potatoes.
Enjoy your flavorful and juicy Black Raspberry Chicken!
Note: You can adjust the sweetness of the sauce by adding more or less honey, depending on your preference. Also, feel free to strain the sauce if you prefer a smoother texture.