Pan Roasted Chicken with Mulberry Sauce
A sweet and sour mulberry pan sauce for chicken, pork or game birds. It can also be made in batches to serve with roasts and grilled meat. Makes enough for 2 portions of sauce.
Servings: 2 servings
Calories: 344kcal
Cost: 10
Equipment
- 12 inch saute pan or large skillet 1 breast can be made in an 8 inch pan.
- Wide spoon for stirring and crushing berries
Ingredients
- 2 (8-10oz) Bone in, skin on chicken breasts for boneless skinless breasts, see recipe notes
- Kosher salt and fresh ground black pepper
- 1 Tablespoon cooking oil
- 1 cup fresh mulberries
- 1 teaspoon chopped fresh thyme or lemon thyme plus a few leaves to garnish
- ¼ cup dry red wine
- ¼ cup homemade mulberry vinegar, other fruit vinegar, or balsamic vinegar
- 2 Tablespoons unsalted butter
- 1 Tablespoon maple syrup
- 1-2 teaspoons whole grain or dijon mustard (optional, just a touch)
- 1 large shallot halved and cut into very fine dice, or just finely chop it
- 2 Tablespoons demi-glace (Optional, not many people will have this)
- ½ cup chicken stock preferably homemade and collagen-rich
Instructions
Bone in Chicken Breast or Skin On
- Preheat the oven to 400F. Season the chicken with salt and pepper and allow to rest in the fridge overnight, uncovered.
- In a large skillet, around 12 inches wide, heat the cooking oil until nearly smoking. Add the chicken breasts, skin-side down, then transfer the pan to the oven. Single breasts can be cooked in a 10 inch pan.
- Cook the chicken until 150F in the thickest part of the breast, this should take about 15 minutes. Fiip the chicken at the half-way point to avoid cooking the meat closest to the pan.
- Remove the pan from the oven and put it back on the burner. The breast should easily remove from the pan and should not stick if your heat was high enough. Cook the chicken for another minute or two, skin-side down to get the skin as golden brown as you can without burning it.
- Remove the chicken and allow to rest in a warm place while you prepare the sauce.
- Add the shallots to the chicken drippings and cook until translucent, about a minute. Add the vinegar and wine, bring to a boil and reduce until the pan is nearly dry.
- Add the mulberries, maple syrup and chicken stock and reduce by half. While you make the sauce, crush the berries up with the back of a wooden spoon to make them more homogenous and lend their juice to the sauce. Turn the heat down to a simmer (medium).
- When the sauce is reduced by half add the butter, stirring rapidly or whisking until it’s completely absorbed. Add the lemon thyme or thyme and tiny squeeze of fresh lemon juice.
- Taste and adjust the seasoning for salt and pepper until it tastes good to you. The sauce should be slightly tart, and thick enough to hold its shape on a plate.
- Arrange the chicken on each of two preheated dinner plates, spoon the sauce haphazardly over the top of the breast, allowing it to cascade on the plate so it doesn’t make the chicken skin soggy.
Video
Notes
- Preheat the oven to 300 F. Season and dredge the chicken in flour, tap off the excess and brown in oil on both sides.
- Remove the chicken while you make the sauce starting at step 5, undercooking the chicken slightly.
- Add the chicken back to the sauce and bake until it reaches 150 F, about 5-10 minutes.
- As the chicken cooks in the oven, baste it occasionally with the juices, spooning the mulberries on top, crushing them in the pan and cooking down to a thick glaze.
- Once the chicken is just cooked through remove the pan from the oven and allow to rest on the stove while you heat up a side dish and serve.
Nutrition
Serving: 4oz | Calories: 344kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 401mg | Potassium: 306mg | Fiber: 2g | Sugar: 20g | Vitamin A: 370IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 2mg