Roasted Chicken Thighs With Blueberries

Loved this! Used fresh picked blueberries and followed the recipe to the letter, except I deboned the chicken thighs. With the cold pan method, I was very pleased with how nice and crisp the skin turned out. I served with ciabatta and had some of the delicious jammy sauce to make Croque Madames the next day. My only complaint is blueberries are a summer fruit and having the oven on at 400° is not ideal.

Delicious! Next time, I may try skipping or reducing the paprika. There was almost too much going on and a touch simpler would've highlighted the blueberries and mustard combo. I think. We'll see. I ate two thighs the first night, and I might've munched the skin off the other two before soaking them in the gravy for a couple days. When I reheated those two, the flavor was amazing all the way through. And yes, the leftover sauce was delicious on a ham sandwich with a little roma tomato!

This was excellent.

This is a great recipe but 3 cups of blueberries made enough sauce for 6 thighs. Also be patient with the browning. Don’t try to hurry it along with a higher heat and your results will look just like the picture. Served it with a simple Boston lettuce salad and my husbands freshly made bread for a delicious week night dinner.

After 15, 18, and then 20 minutes the skin stayed firmly stuck to the pan. Gave up and scraped the thighs loose, losing all the skin.

OMG so good!!!

On the bitter side. Add some chicken bouillon and a few tablespoons of crabapple jelly and simmer until the sauce has reduced.

Followed recipe to a tee aside from subbing in a cup of frozen blueberries (didn’t have as much fresh on hand as I thought. Searing the chicken skin side down in a cold Dutch oven with a little olive oil for 15 minutes gave me the most gorgeous golden brown skin. I don’t buy into others’ concerns about the blueberries discoloring the chicken. My finished plate was gold, green from tarragon, and a deep blue from the cooked blueberries. Trying to figure out what to do with excess sauce… PB&J?

The flavor of the blueberries pairs surprisingly well with the chicken. This was easy to do on the stove (to avoid turning on the oven and heating up the house). Just put the lid on the pan and let it gently simmer for 15 minutes or so. Our dinner guests said it's a keeper!

Dish was exceptionally tasty - recommend increasing the honey to balance the flavours, but otherwise perfect as written!

Very nice! Made with skin-on, bone-in chicken breasts since DH won’t eat chicken thighs - worked fine, just shortened the cook time - served with polenta. Tarragon does add a nice layer to the taste.

Used 1 lb Jidori chicken thighs without skin. may try with skin next time. 8 cloves garlic used olive oil and seared for about 10 minutes then turned for another 5. Nice browning. Medium high heat probably. Mostly cooked likely at that point. Only about 14 minutes in oven. Fresh tarragon from garden. Served with roasted broccoli florets. Quinoa. 2/3 grain mustard 1/3 honey mustard. I've done this 3 times and each time it is great. Blueberries are never all burst but it doesn't seem to matter.

Followed the recipe exactly except I used split breasts. It came out very nicely! The tarragon is essential to the sauce otherwise it tastes like savory blueberry pie filling. Served in with mashed potatoes to use the sauce as a gravy.

I followed the recipe with only a couple of minor adjustments: I used frozen blueberries and as I had a large amount of dried tarragon from my garden, I just threw it in for the last 20 minutes or so. I didn’t feel like the flavours were compromised. This meal is really easy but the flavours are so complex! You absolutely don’t want to leave anything out. I love when something this good comes together in one pan! Yowza!

Served with sauteed spinach and boxed wild rice. Our chicken kept its natural color, but it did not sit in the juice for very long before I served it, which may have made a difference. There was quite a bit of grease after the meat was browned, and although I did remove it from the heat and added the water a little at a time, as you might expect the grease did not evaporate, so next time I might sop it up before adding the water.