Blackberry balsamic chicken splurges only on its flavor
Big packages of bone-in, skin-on chicken thighs seem like a bargain when comparing them to many other meat prices. Usually, these jumbosize containers showcase 10 thighs, enough to sit in a cozy single layer in a 9-by-13-inch metal roasting pan.
Yes, there is waste. I can remember my grandmother collecting thigh bones off family plates and using them to make chicken stock. Not on most home cooks’ to-do list, but just saying there is value in those naked bones if you’re in a salvaging mood.
Pairing trimmed chicken thighs with blackberries is a scrumptious match. The berries are pureed and then mixed with a little brown sugar, minced garlic and white wine vinegar. It’s a tasty sweet-sour concoction that complements the succulent poultry.
Bone-in chicken thighs are a relative deal at the supermarket and a raspberry balsamic topping brings them to life atop a bed or orzo pasta.
salt and pepper. Roast 35minutes.
2. Meanwhile, combine brown sugar, blackberry puree, garlic and vinegar in small bowl or glass measuring cup with a handle. Set 2tablespoons of mixture aside to use after chicken is cooked.
3. Spoon remaining brown sugar mixture over chicken and bake 20-25 minutes, until thoroughly cooked. Remove chicken from roasting pan. Pour pan juices into a fat separating device and set aside for a couple of minutes — the fat will float on the surface. If you don’t have a fat separator, pour into a measuring cup with a handle; allow to rest and fat will float to the surface. Spoon off fat. Meanwhile, bring a large pot of salted water to a boil to cook orzo.
4. Pour lean chicken juices back into the baking pan and bring to boil on high heat, scraping sides and bottom of pan. Cook about 2minutes to reduce in volume; set aside off heat. Cook orzo in boiling water according to package directions. Drain and place on rimmed platter. Pour half of the pan juices on orzo and toss. Season with salt and pepper. Place chicken thighs on top of orzo. Pour remaining pan juices on top of chicken. Spoon a little of the reserved blackberry puree mixture on top of each chicken thigh. Garnish with sprigs of thyme and, if desired, a few fresh blackberries.