Author Notes
I love savory sweet combinations, much to the chagrin of my soon to be brother in law. I immediately thought about the classic french Canard aux framboises dish (duck with raspberries). I wanted to do savory chicken thighs, grilled crispy with a balance sweet and savory background. Dijon, tarragon, and honey fill out the raspberries in this recipe. —meganvt01
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Ingredients
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8
chicken thighs
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1/2 pint
raspberries, washed
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1/3 cup
dijon mustard
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2 tablespoons
whole grain mustard
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2
cloves garlic, minced
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1 tablespoon
honey
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2 tablespoons
tarragon, chopped
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2 teaspoons
balsamic vinegar
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1/2 cup
chicken stock
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1/3 cup
olive oil
Directions
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Reserve 1/4 cup of raspberries from the pint. Blend the remaining raspberries, dijon, whole grain, garlic, honey, tarragon, and balsamic in a blender until smooth. Separate the sauce into two separate bowls.
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Place chicken thighs in a shallow dish. Season with salt and pepper on both sides. Take 1/2 of the sauce and add the olive oil, mixing well. Pour the marinade over the chicken and let marinate in the refrigerator for 2 - 3 hours.
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Preheat the grill to medium . Grill the chicken thighs until cooked through 20 - 30 minutes depending on the size of your chicken thighs. Turn the thighs frequently enough to prevent excessive burning of the honey in the marinade.
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While the chicken is grilling, place the remaining 1/2 of the sauce and chicken broth in a small saucepan. Over medium heat, cook the sauce until thickened, about 15 to 20 minutes. Off the heat, add the remaining raspberries (chopped).
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Serve the chicken with the thickened sauce over top.
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