2 Tbsp unsalted butter, divided
¼ tsp Pepper
⅓ Cup maple syrup
4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
2 shallots, thinly sliced (about ¼ cup)
Preheat oven to 350°F. Heat 1 Tbsp Sweet Arbequina EVOO and 1 Tbsp butter in a large, heavy, nonreactive skillet. Season chicken with ½ tsp Smoked Rosemary Salt and ¼ tsp pepper and add to the pan when the oil and butter are hot and bubbly.
Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
Add Rosemary EVOO and remaining butter to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Stir in vinegar, maple syrup and remaining salt and simmer about 10 minutes.
Pour the blueberry balsamic mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 165°F.
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