Recipes › Mulberry › Mulberry Balsamic Chicken
Mulberry Balsamic Chicken
Pan-seared chicken thighs finished in a glossy mulberry-balsamic pan sauce that's sweet, tangy, and deeply savory. Fresh mulberries melt into the sauce, creating something that feels restaurant-worthy but comes together in 35 minutes. Serve over polenta or with crusty bread.
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Ingredients
- 4 large bone-in skin-on chicken thighs, patted dry
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 medium shallots, finely sliced
- 3 garlic cloves, minced
- 1½ cups fresh mulberries
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 3 fresh thyme sprigs
- ½ cup chicken stock
Contains: sulphites.
Method
- Season chicken thighs generously with salt and pepper on both sides.About 1 min
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook without moving for 8 minutes until skin is deep golden and crispy. Flip and cook 3 more minutes. Remove to a plate.About 12 min
- Pour off all but 1 tbsp fat from the pan. Add shallots and cook over medium heat for 3 minutes until softened. Add garlic and cook 1 minute more.About 4 min
- Add mulberries, balsamic vinegar, honey, thyme, and chicken stock. Bring to a simmer and cook 3 minutes, mashing some berries with the back of a spoon to thicken the sauce.About 4 min
- Return chicken skin-side up to the pan. Simmer uncovered for 8 minutes until chicken is cooked through (internal temperature 165°F) and sauce is glossy.About 8 min
- Discard thyme sprigs. Taste sauce and adjust seasoning. Serve chicken directly from the pan, spooning plenty of mulberry sauce over each piece.About 2 min
Tips
- Don't rush the skin-searing step — 8 undisturbed minutes gives you properly crispy skin.
- The sauce will continue thickening as it cools; remove from heat when it still looks slightly loose.
- Boneless thighs work too — reduce cooking time in step 5 to 5 minutes.
Ring the changes
- Replace chicken with pork tenderloin medallions for an equally impressive weeknight dinner.
- Add a splash of red wine with the stock for a deeper, more wine-braised flavor.
Keeping it
Refrigerate leftovers for up to 3 days. Reheat gently in a covered pan with a splash of water.
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