Roast Breast of Chicken With Red Wine-Blueberry Glaze
"I found this old Shaker recipe in the Maple Syrup Cookbook by Ken Haedrich. The Shakers carried their beliefs in simplicity and purity over to their cooking, using fresh ingredients, simply prepared. This is a wonderful dish - so juicy and tender! Cook time includes reducing the sauce."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Red Wine-Blueberry Glaze
- 1 pint fresh blueberries, picked over and washed
- 1 cup red wine
- 1 cup pure maple syrup
- 1⁄4 cup Dijon mustard
-
Roast Chicken
- 4 (1 lb) bone-in chicken breasts
- 4 tablespoons chopped fresh parsley
- salt & freshly ground black pepper
- paprika
- garlic powder
directions
- Bring the blueberries, wine, maple syrup, and mustard to a boil in a medium saucepan.
- Reduce heat to low and simmer until reduced by one-third, about 1 hour 15 minutes.
-
To roast chicken:
- Preheat oven to 400 degrees F.
- Rinse the chicken breasts under cold water and pat dry.
- Split the chicken breasts in half.
- Place the chicken in a roasting pan and sprinkle with the parsley and as much salt, pepper, paprika, and garlic as you like.
- Roast the chicken for 30 minutes.
- Remove the chicken from the oven and spread with the glaze.
- Return to the oven and cook for 10 minutes longer, or until the meat is tender and the juices run clear when the meat is pierced with a fork.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
