Ingredients

The following ingredients have 4 Servings
  • 8-9 medium chicken thighs, (bone-in, skin-on* see note below)
  • 1 tbsp high-heat oil, (like avocado or grape seed oil)
  • 6 oz blackberries, (fresh or frozen, (about 1 1/2 cups))
  • 1/4 cup water
  • 2 tbsp white wine vinegar
  • 1 tbsp sweetener, (use sugar or Lacanto Monkfruit sweetener with erythritol for sugar-free diet)
  • 2 tbsp butter, (cold)
  • 1 tbsp whole grain mustard
  • sea salt and black pepper
  • fresh parsley, (for garnish)

Instruction

  • Preheat oven to 375°F.
  • Make the blackberry glaze. Combine blackberries, water, vinegar and sweetener in a small saucepan over medium heat. Mash the blackberries as you stir, and cook until the mixture is reduced to about 2/3 cup. Remove from the heat and stir in 2 tablespoons cold butter and the grainy mustard.
  • Transfer half the glaze to a small bowl.
  • Pat chicken thighs dry and sprinkle with sea salt and freshly ground pepper. Heat oil over medium heat in an oven-proof skillet. When it ripples, add the chicken thighs, skin side down. Sear for 4-5 minutes until golden brown, then turn and sear on the other side for 3 - 4 minutes.
  • Drain excess oil, then brush with half the blackberry glaze.
  • Transfer skillet to oven and bake at 375°F. for 30 minutes or until meat thermometer indicates an internal temperature of 170°F. Remove from oven, brush with a little more glaze, bake for an additional 5 minutes or so.
  • Sprinkle with freshly chopped parsley and serve with the remaining blackberry sauce.