Chicken with Blueberry Sauce

Chicken with Blueberry Sauce

I was given a beautiful chicken from my friend, Carl Skalak. He raises the chickens on his farm in Cleveland. He also had harvested some blueberries and wondered if I could make a dish with both ingredients. Felt like I was on an episode of Chopped. I worried that there might be a reason I hadn’t seen recipes with chicken and blueberries very often. It turned out there was no reason to worry. I started by roasting the chicken, which I had split in half, in a 350 degree oven for 45 minutes. I had seasoned the bird with salt and pepper. Then I topped the chicken with some of the blueberry sauce I had made (recipe follows)  and returned it to the oven for an additional 45 minutes. I basted it with the sauce once during the 45 minutes. Serve extra sauce on the side, if desired.

Blueberry Sauce

1 onion, chopped

oil

2 cloves garlic, minced

3 T. flour

1 c. chicken stock- you can use vegetable stock instead

2 pints blueberries, washed and drained

1/4 c. sherry

1 T. hot sauce

salt and pepper to taste

Heat oil in skillet and cook onion until lightly browned. Add garlic and cook a few minutes more. Stir in flour. Add broth and blueberries and bring to a simmer. Add sherry and hot sauce and simmer until mixture is thickened and bubbly. If too thick- add a little more stock. Adjust seasoning. Serve with chicken or other poultry. Would also be good with pork dishes.