Rosemary Chicken Thighs with Blackberry Balsamic Glaze
Chicken thighs are pan seared until crisp, finished off in the oven, then sprinkled generously with fresh rosemary. A quick, homemade blackberry balsalmic glaze is the perfect pairing. Looks and tastes restaurant-worthy but is simple and fun to make.
Ingredients
- 6 oz blackberries
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1-2 tablespoons honey (to taste)
- 1/4 teaspoon salt
- 6 bone-in skin on chicken thighs (about 2.5 lbs), trimmed of fat
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 tablespoons fresh rosemary, chopped
Instructions
- To make blackberry balsamic glaze, add blackberries, balsamic vinegar, brown sugar, honey and salt to a small saucepan. Heat to a low boil and cook until fruit is soft.
- Mash fruit completely. Taste and add more honey or salt if desired. Continue cooking until liquid is reduced and slightly syrupy.
- Pour berry mixture through a fine mesh strainer into a small pourable container. Press berries with the back of a spoon or rubber spatula to release all of the juice through the strainer. Once strained, set glaze aside and let sit at room temperature while chicken is prepared.
- Preheat oven to 425° F. Heat a large cast iron (recommended) or oven-safe skillet to medium-high heat. Add butter and olive oil.
- Season skin side of thighs with half of the garlic powder, salt and pepper. Place skin side down in the hot skillet. Season other side with remaining seasonings.
- Let cook for about 7 minutes or until skin is brown, crispy, and releases easily from bottom of skillet. Flip chicken thighs to other side then place in the oven for 15 minutes or until internal temperature reaches 165° F.
- Remove skillet from oven and generously sprinkle the chicken with rosemeary. Place chicken on a platter and pour the glaze over just before serving.
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