Entree: Canada – Prairies – Saskatoon Berry Glazed Chicken (Pan-roasted or baked chicken finished with a sweet-tart reduction made from Saskatoon berries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 bone-in, skin-on chicken thighs, approx. 6.5 oz each
- 1 tbsp (15 ml) olive oil
- 1 tbsp butter
- 1 small onion, finely chopped (about 4 oz)
- 2 cloves garlic, minced
- 2 cups fresh or frozen Saskatoon berries
- 1/3 cup brown sugar, packed
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) chicken stock
- 1 tsp (5 ml) Dijon mustard
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp (15 ml) lemon juice, fresh
- 1 tbsp cold butter, cubed (to finish glaze)
- Fresh thyme sprigs for garnish (optional)

Show original ingredient measurements

- 4 bone-in, skin-on chicken thighs, approx. 6.5 oz (185 g) each
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) butter
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 2 cups (300 g) fresh or frozen Saskatoon berries
- 1/3 cup (67 g) brown sugar, packed
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) chicken stock
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice, fresh
- 1 tbsp (15 g) cold butter, cubed (to finish glaze)
- Fresh thyme sprigs for garnish (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. Preheat the oven to 400°F (205°C). Pat the chicken thighs dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp (15 ml) olive oil in an ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is deep golden brown, 6–8 minutes. Flip and sear the other side for 2 minutes. Remove chicken to a plate.
3. Reduce heat to medium. Add 1 tbsp butter to the skillet. Add the chopped onion and cook until softened and translucent, 4–5 minutes. Add the garlic and cook one minute until fragrant.
4. Stir in 2 cups Saskatoon berries, 1/3 cup brown sugar, 1/4 cup (60 ml) apple cider vinegar, 1/2 cup (120 ml) chicken stock, 1 tsp (5 ml) Dijon mustard, and 1 tsp thyme. Bring to a simmer, breaking up some berries with the back of a spoon.
5. Return the seared chicken thighs to the skillet, skin-side up, nestling them into the berry mixture. Spoon some glaze over the chicken. Transfer the skillet to the preheated oven and roast until chicken reaches 165°F (74°C) internal temperature and is cooked through, 18–22 minutes.
6. Remove the skillet from the oven. Transfer the chicken to a serving platter and tent with foil to rest. Place the skillet over medium heat, skim any excess fat, and simmer the berry sauce until slightly reduced, about 3–5 minutes.
7. Whisk in 1 tbsp (15 ml) lemon juice and 1 tbsp cold cubed butter into the sauce until glossy. Taste and adjust seasoning with salt and pepper.
8. Spoon the glaze over the chicken, garnish with thyme sprigs if desired, and serve hot with roasted vegetables or mashed potatoes.

1. Preheat the oven to 400°F (205°C). Pat the chicken thighs dry and season both sides with 1/2 tsp (3 g) kosher salt and 1/4 tsp (1 g) black pepper.
2. Heat 1 tbsp (15 ml) olive oil in an ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is deep golden brown, 6–8 minutes. Flip and sear the other side for 2 minutes. Remove chicken to a plate.
3. Reduce heat to medium. Add 1 tbsp (14 g) butter to the skillet. Add the chopped onion and cook until softened and translucent, 4–5 minutes. Add the garlic and cook one minute until fragrant.
4. Stir in 2 cups (300 g) Saskatoon berries, 1/3 cup (67 g) brown sugar, 1/4 cup (60 ml) apple cider vinegar, 1/2 cup (120 ml) chicken stock, 1 tsp (5 ml) Dijon mustard, and 1 tsp (5 g) thyme. Bring to a simmer, breaking up some berries with the back of a spoon.
5. Return the seared chicken thighs to the skillet, skin-side up, nestling them into the berry mixture. Spoon some glaze over the chicken. Transfer the skillet to the preheated oven and roast until chicken reaches 165°F (74°C) internal temperature and is cooked through, 18–22 minutes.
6. Remove the skillet from the oven. Transfer the chicken to a serving platter and tent with foil to rest. Place the skillet over medium heat, skim any excess fat, and simmer the berry sauce until slightly reduced, about 3–5 minutes.
7. Whisk in 1 tbsp (15 ml) lemon juice and 1 tbsp (15 g) cold cubed butter into the sauce until glossy. Taste and adjust seasoning with salt and pepper.
8. Spoon the glaze over the chicken, garnish with thyme sprigs if desired, and serve hot with roasted vegetables or mashed potatoes.