This recipe is a personal favorite of mine. Perfect for fall and early winter when apple cider is in season. The sweetness of the cider and the tartness from the blackberries combine to make this chicken recipe irresistible and easy to make

4 boneless, skin-on chicken breasts, excess skin and fat trimmed
1 Tbs. olive oil
1 Tbs. unsalted butter
1 Tbs. fresh thyme, chopped fine
1 large red onion, sliced thinly
1 Tbs. all purpose flour
2oz Calvados, or brandy
2 cups apple cider
2 cups blackberries
3/4 cup unsalted chicken stock
Salt and pepper to taste

Season chicken breasts with salt, pepper, and thyme.
Heat oil in a large heavy nonstick skillet over medium high heat.
Place chicken breasts in pan, skin side down and turn heat to medium.
Let chicken saute in pan for about 3-5 minutes, or until skin begins to crisp up.
Turn heat back to medium high and flip chicken breasts over.
Sauté another 3 minutes or until browned, then transfer chicken breasts to a 375 degree oven.
Add butter to pan, and sauté onion until translucent.
With heat off, add Calvados, and return pan to heat.
Once the calvados is slightly reduced, whisk in flour and sauté while stirring for another 2 minutes.
Whisk in apple cider and bring to a boil. Stir in blackberries and stock and return to a boil.
Reduce heat to medium, and simmer for 10 minutes or until sauce begins to thicken.
Once chicken has reached an internal temperature of 165 degrees, ranging anywhere from 10-15 minutes depending on thickness of breast, pull out from oven and plate.
Serve sauce over chicken.

This recipe currently has 0 comments. Add your own comment in the right hand menu.