Red Wine & Blueberry Glazed Chicken

Red Wine & Blueberry Glazed Chicken and Southwest Potato Salad

 This is a simple cook and reduce glaze that would also be delicious on a pork tenderloin or ham.  Grating the onion instead of dicing it creates smaller pieces that blend into the mix and releases more juice to blend with the liquid ingredients.  When I prepared this on my Facebook Live show I paired it with Southwest Potato Salad.

Yield:  about 8 pieces

1 cup red wine

1 cup maple syrup

1 pint fresh or frozen blueberries

½ medium onion

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon red wine vinegar

1 chicken, cut into 8 pieces (or substitute 8 pieces of preferred chicken parts i.e. thighs, drumsticks, breast)

In a 2 or 3-qt. saucepan, combine the red wine, maple syrup, and blueberries.  Using a box grater, grate the onion into the saucepan.  Place saucepan over medium-high heat and bring to a boil.  Reduce heat to medium and cook until mixture is thickened to a glaze-like consistency which should take about 30-40 minutes.  When the blueberry mixture has thickened, add the salt, pepper and red wine vinegar.  Taste and adjust seasoning as necessary.  The glaze can be prepared up to a week in advance and kept refrigerated.

Preheat a grill, grill pan, or broiler.  Pat chicken pieces dry and season well with kosher salt and black pepper.  Place chicken on the grill or grill pan with skin-side down, skin-side up if placing under the broiler.  Cook each side for about 8 minutes, turning and adjusting depending on the heat and placement of chicken pieces.  When chicken is nearly done, brush the Red Wine & Blueberry Glaze on the skin side of the chicken and continue cooking until it glazes over and cooks to the meat.  Be careful not to burn the glaze or the chicken.  Chicken is done when the internal temperature reads 165 degrees.