Name: Blueberry Thyme Chicken
Ingredients: 6 chicken quarters bone in skin on; 8 pearl onions peeled; 1 small finely chopped shallot; 2 cups fresh blueberries; 2 Tbsp chopped fresh thyme (plus more for garnishing); 3 Tbsp raw honey; 1⁄2 cup extra virgin olive oil; 1⁄4 cup balsamic vinegar; 1⁄4 cup Malbec (or any other dark fruity wine); 1⁄2 Tbsp sea salt; 1⁄4 tsp freshly cracked black pepper

Ingredients

6 chicken quarters bone in skin on
8 pearl onions peeled
1 small finely chopped shallot
2 cups fresh blueberries
2 Tbsp chopped fresh thyme (plus more for garnishing)
3 Tbsp raw honey
1⁄2 cup extra virgin olive oil
1⁄4 cup balsamic vinegar
1⁄4 cup Malbec (or any other dark fruity wine)
1⁄2 Tbsp sea salt
1⁄4 tsp freshly cracked black pepper

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Instructions

Preheat oven
Preheat the oven to 400°F
Prepare the marinade
Remove the chicken quarters from the package and pat dry. Place in a large cast iron pan or roasting pan. Combine the honey, thyme, olive oil, balsamic, shallot, salt and pepper in a bowl and whisk together until well combined.
Take aside enough of this marinade to coat the chicken in the pan. Add the blueberries and peeled pearl onions to the remaining marinade to ensure that it is well coated, then pour in and around the chicken in the pan. Push the onions and the blue berries in and around the chicken to ensure the chicken is exposed – you want the skin to get nice and crispy.
Set a timer for 45 minutes, and when ready, pull out the chicken and turn up the heat to 425 to really crisp up that skin. Add the generous splash of malbec to the pan and return to the oven to roast for five to ten more minutes.
Remove from oven
Remove from oven and let sit for ten minutes. Plate the chicken and serve with the juices.