Roasted Blueberry Chicken With Pecans

Stumbled upon this recipe which was posted on zestycook.com, the poster was ZestyCook. Looks delicious and I can't wait to try it out!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  chicken thighs (Bone-In)
• 1  tablespoon olive oil
• 1  cup blueberries
• 1⁄4 cup butter
• 2  tablespoons white sugar
• 1  orange, juice of
• 1⁄8 cup roasted pecan
• 1  pinch salt
• 1  pinch pepper
• 1⁄8 teaspoon dried coriander

Directions

1. Preheat Oven to 350 Degrees F.
2. Preheat Skillet on high heat.
3. Season chicken thighs with salt, pepper and coriander.
4. Place skin side down in the skillet and cook for 6 minutes until skin becomes golden (you want to lock in the flavors - so don’t move the chicken around or flip it until it turns golden.).
5. Once one side is browned, flip over and repeat the process.
6. Place chicken in a casserole dish or roaster.
7. For extra flavor, leave all the bits in the skillet, then add the butter, sugar, and orange juice to begin creating the sauce.
8. Once the sugar is dissolved, stir in the blueberries and cook for 6 minutes.
9. Add the sauce over the chicken and cook at 350 Degrees for about 35 minutes uncovered.
10. Remove the chicken from the sauce and place on a cookie sheet lined with parchment paper and place back in the oven to crisp the exterior.
11. Place sauce on stove top and bring to a boil to thicken.
12. Preheat dry pan and roast pecans for about 3-4 minutes - moving and shaking them often to avoid burning.
13. Remove chicken from oven, top with sauce and finish with roasted pecans.