Agrodolce Seattle
Chef Owner Thomas Litrenta
Ingredients:
2 Tbsp organic canola oil
2 Tbsp organic butter
2 cups plus 3 Tbsp organic WA blueberries
1/2 cup organic balsamic
1/2 cup organic maple syrup
2 Tbsp organic rosemary – chopped fine
1 whole organic chicken – broken down into thigh, leg, breast
1/4 cup organic shallots – sliced thin
Salt and pepper to taste
Directions:
Heat oven to 350 degrees. Season chicken with salt and pepper.
Heat 1 Tbsp oil and butter in a heavy nonreactive skillet, when butter starts to bubble add chicken. Cook the chicken over med-high heat until golden brown, about 2 min per side or until a light crust begins to form.
Remove chicken from pan and set aside. Add remaining oil and butter to skillet and when hot add the shallots. Cook shallots until lightly caramelized, about 4 min. Add 2 cups of fresh Washington blueberries and cook for 1 minute.
Stir in vinegar, maple syrup, rosemary, and season with salt and pepper. Cook for about 10 minutes or until blueberries have collapsed. Add the chicken back into the pan and spoon sauce over chicken.
Place in preheated oven for 10 minutes or until the thermometer reads 165 degrees.
Garnish with remaining Washington blueberries.
