Roasted Chicken with Blueberry Peppercorn Sauce

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This is a fabulous dinner for when there is unexpected company and you have a deli close by! Of course, if you are an organized person, you never have unexpected company; and you have already roasted your own chicken. Either way, its a winner.

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Ingredients [?]

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  • add   3/4 teaspoon whole pink peppercorns
  • add   1/2 cup white wine
  • add   1 roasted chicken
  • add   1/2 cup chicken stock
  • add   4 teaspoons white sugar
  • add   4 teaspoons butter
  • add   2 teaspoons balsamic vinegar
  • add   salt
  • add   1/4 cup wild blueberries (fresh or frozen)


  1. Cut the roasted chicken into quarters.
  2. In a warmed saucepan, add the sugar and stir until it melts.
  3. Add the wine, chicken stock, vinegar, peppercorns and blueberries.
  4. Increase the heat to medium high and reduce the sauce by half.
  5. Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
  6. Season with salt to taste.
  7. Arrange quartered chicken on serving plates and top with sauce.