Roasted Chicken with Blueberry Peppercorn Sauce

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the roasted chicken into quarters.
  • In a warmed saucepan, add the sugar and stir until it melts.
  • Add the wine, chicken stock, vinegar, peppercorns and blueberries.
  • Increase the heat to medium high and reduce the sauce by half.
  • Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
  • Season with salt to taste.
  • Arrange quartered chicken on serving plates and top with sauce.
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