I haven’t shared a new recipe in a while because it has been SO BUSY around here. Between hosting my entire family for a delayed 70th birthday celebration for my mother, the 4th of July, and then breaking ground on our new garage, while also trying to encourage summer reading and keeping the kids entertained….oh and the baby goat we are bottle feeding. We’ve been enjoying take out and very simple tried and true recipes.
However, this weekend we finally had the chance to slow down and just take a weekend for ourselves at home. I adore blackberries, not the kind that come un ripe from South America, but the kind that are grown here-in season and are super sweet and juicy. When I was a kid we had wild blackberries growing behind our barn and my Mom would send us down there with a bucket (true story) and we would fill the bucket and bring it back to her and she would whip up the most delicious blackberry cobbler. I can also remember trail riding with my friends on ponies low enough to the ground that we would just ride by the wild vines and pick them off as we rode and eat them, a sun-warmed blackberry right off the vine is truly a treasure. So blackberries are nostalgic for me and every July/August I get really inspired and excited by them.
Now I have gone and done exactly what I said I wouldn’t do and waxed on and on about my childhood. I will get to the point, the recipe. It’s fun to use fruit in a savory way and I need a break from all the tomatoes and basil. Rosemary and thyme are rampant in the garden right now as well and pair so beautifully with fruit. Here’s what you need:
2 lbs skin on, bone in chicken thighs
olive oil
1 small vidalia onion
Handful of fresh thyme and rosemary (or maybe 4 sprigs rosemary and 6 of thyme)
2 tbsp butter
1/2 cup dry rose
salt and pepper
2 plums, pit removed and quartered
3/4 cup ripe and juicy blackberries
To begin, preheat your oven to 400 degrees and set an oven safe skillet (I like cast iron for this recipe) on medium heat on the stove top. Slice your onion into thin strips and place in the skillet with about 2 tbsp olive oil and begin to sweat. Add a little bit of salt and pepper. Meanwhile rinse and pat dry your chicken thighs and then sprinkle all over with a good amount of salt and pepper. When the onions are translucent move them to the outer edges of the pan and place your chicken thighs skin side down in the skillet. Let them sit for a good 5 minutes so the skin browns and gets crispy, don’t turn them over until you have thoroughly crisped skin.
Flip your chicken over and push the onions around a bit so they don’t burn. Now add your rose. Bring the wine to a simmer and cook for about 5 minutes. Then turn off the heat and add fruit, herbs, plus butter and transfer your skillet to the oven for an additional 15 minutes or until the chicken reaches an internal temp of 165. Remove from the oven and serve with a spoonful of fruit and the delicious sauce. I like to pair this with a garden salad that has a salty cheese like feta or ricotta salata. The herbed corn bread I made earlier this week would also be a nice accompaniment. Enjoy!
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