This is a sponsored post written by me on behalf of Draper Valley Farms. All opinions are 100% mine.
We are in full summer mode here in the PNW! We’ve actually had more cloudy days and rainfall than average, but you won’t find me complaining. Overall the weather so far has been pleasant and not too hot.
One activity that we enjoy doing together as a family every July is picking fresh blueberries. They are abundant here in Oregon and are easy to pick. We always fill up a few buckets, make some tasty recipes, and then freeze the rest to enjoy throughout the year.
I bet when you think blueberry recipes you think something like a blueberry torte, smoothies, or even a salad. While I enjoy blueberries in all of those meals; if you know me, you know that I am always trying to think outside of the box and come up with twists on recipes to shock my kids. Ha! No, I actually just love trying new and what some would call unique combinations – and I recently made one with blueberries that became a big hit.
I made a blueberry rosemary compote and served it with ROXY™ The Organic Chicken chicken breasts with a side of creamy mashed potatoes and fresh green beans.
About ROXY™ The Organic Chicken:
Draper Valley Farms raises ROXY™ The Organic Chicken free range with 100% organic, vegetarian feed. Draper Valley Farms has been in the Northwest since 1935, and they believe that their products should be raised ‘the way nature intended.’ They have farms in Washington and Oregon, a feed mill in Washington, and their sole processing plant is located in Mount Vernon, Washington.
To start I picked some of the fresh rosemary that I have growing in a half wine barrel on the side of my house and set them aside. I took a large frying pan and melted some butter, then browned four ROXY™ Organic Boneless, Skinless Chicken Breasts. After they were browned I placed them in a baking dish and began the blueberry compote.
I added sweet Walla Walla onions, the blueberries, balsamic vinaigrette, honey, and some spices and let everything cook down and simmer.
Then I topped the chicken with the blueberry sauce, covered it, and baked it for about 40 minutes. I let it set for 10 minutes after removing it from the oven, and then, we ate!
Balsamic Blueberry Chicken
Serves: 4 Prep Time: 20 Cooking Time: 40
4 tablespoons butter
4 ROXY™ Organic Boneless Skinless Chicken Breasts
1 Medium sweet Walla Wall onion, diced
2 cups blueberries
1/2 cup balsamic vinegar
1/4 cup honey
1 tablespoon fresh rosemary, chopped
Preheat the oven to 350 F.
In a large frying pan on medium heat, melt the butter. Season the chicken with salt and black pepper. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Remove the chicken and place in a baking dish.
Add the diced onions to the same frying pan and cook, stirring constantly, for 2 minutes. Add the blueberries, balsamic vinegar, honey, rosemary, and a dash of salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
Pour the blueberry balsamic sauce over the chicken, then cover the baking dish, and cook it in the preheated oven for approximately 40 minutes, or until the chicken is cooked thoroughly.
Allow it to rest at room temperature for 10 minutes, and then serve hot.
While this isn’t your typical chicken dish, it is actually really delicious – and the best part? The majority of it is made from all local ingredients. Interested in learning more about Draper Valley Farms or where to buy RANGER® and ROXY™ products? Visit their website for recipes for RANGER® and ROXY™ and more information!
Also be sure to check out Draper Valley Farms on Facebook, Twitter, Instagram and Pinterest for more great recipes, RANGER® and ROXY™ products and promotions!