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Blackberry Balsamic Chicken Thighs
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Blackberry Balsamic Chicken Thighs

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Directions

Step one
In a small saucepan, combine water and cornstarch. Stir until starch has dissolved, very important starch has dissolved before you proceed.
Step two
Turn heat to medium, add blackberries, sugar and vinegar, stir to combine and bring to a simmer. Continue to simmer until sauce has thickened and blackberries have softened. About 5-7 minutes. Remove from heat, strain through a fine mesh sieve to remove seeds and gently mash with a wooden spoon to capture every bit of the sauce. Wash and dry the small saucepan, add the strained sauce, turn heat to low and keep sauce warm, stirring occasionally, until chicken is ready.
Step three
Trim thighs of excess skin, pat dry with a paper towel, season with salt and black pepper on both sides. Season liberally because there is no salt or pepper in the sauce. Let rest at room temperature for 10 minutes
Step four
Preheat a large cast iron skillet or heavy bottomed sauté pan large enough to hold all the chicken over medium heat while the chicken is resting. When the chicken has rested add the oil and let preheat until just starting to smoke.
Step five
Add chicken thighs, skin side down and sauté 10- 15 minutes, or until skin is golden brown and crispy. Turn thighs over and continue to sauté another 10-15 minutes. Keep a close eye on the chicken to make sure either side doesn’t get charred. Check temperature with an instant read thermometer. Thighs are done when temperature reaches 170°. Remove thighs from heat and let rest on a plate for 3-5 minutes.
Step six
Spoonful of sauce on top of each thigh, serve and enjoy!

TIPS

Can make the sauce ahead, store covered in the refrigerator for up to 1 month. Reheat over low heat before serving. If you want a bolder looking sauce, don’t strain.

Ingredients

RANGER® Free Range Chicken Thighs
  Salt and Black Pepper
2 tbsp Vegetable Oil
1 cup Cold Water
2 tbsp Cornstarch
2 cup Blackberries, mashed (about 2 pints)
1/2 cup White Sugar
1/2 cup Balsamic Vinegar

Directions

Step one
In a small saucepan, combine water and cornstarch. Stir until starch has dissolved, very important starch has dissolved before you proceed.
Step two
Turn heat to medium, add blackberries, sugar and vinegar, stir to combine and bring to a simmer. Continue to simmer until sauce has thickened and blackberries have softened. About 5-7 minutes. Remove from heat, strain through a fine mesh sieve to remove seeds and gently mash with a wooden spoon to capture every bit of the sauce. Wash and dry the small saucepan, add the strained sauce, turn heat to low and keep sauce warm, stirring occasionally, until chicken is ready.
Step three
Trim thighs of excess skin, pat dry with a paper towel, season with salt and black pepper on both sides. Season liberally because there is no salt or pepper in the sauce. Let rest at room temperature for 10 minutes
Step four
Preheat a large cast iron skillet or heavy bottomed sauté pan large enough to hold all the chicken over medium heat while the chicken is resting. When the chicken has rested add the oil and let preheat until just starting to smoke.
Step five
Add chicken thighs, skin side down and sauté 10- 15 minutes, or until skin is golden brown and crispy. Turn thighs over and continue to sauté another 10-15 minutes. Keep a close eye on the chicken to make sure either side doesn’t get charred. Check temperature with an instant read thermometer. Thighs are done when temperature reaches 170°. Remove thighs from heat and let rest on a plate for 3-5 minutes.
Step six
Spoonful of sauce on top of each thigh, serve and enjoy!

TIPS

Can make the sauce ahead, store covered in the refrigerator for up to 1 month. Reheat over low heat before serving. If you want a bolder looking sauce, don’t strain.