Roasted Chicken Thighs With Blueberries Recipe (2024)

I followed the recipe and it was excellent. I almost skipped the fresh tarragon, but I'm glad I didn't. It added a wonderful complexity and elevated the dish. Also glad I didn't use less mustard, which I considered. It is an important part of the sauce and I could have actually used a bit. more.

Sounds wonderful but would love suggestions for turning this into a sheet pan recipe. Thanks.

Can I do this on my stovetop, perhaps in a large Dutch oven? It’s so hot in my tiny kitchen using the oven.

This was such a nice, easy recipe to cook! I cooked it with frozen blueberries and just skipped the added water step. With or without tarragon was great, I actually preferred without.

Could I use frozen blueberries as a substitute for fresh?

I thought this was a quirky recipe, but had a box of blueberries (2 cups) that needed using & a lot of tarragon in the garden. Made the recipe as is, quick & easy, and to everyone's amazement, it was beyond delicious. A definite keeper, even dinner-party worthy. The melding of mustard, tarragon & blueberries ... who would have ever guessed? if you salt the chicken before cooking, then no salt needed at the end. No pepper either, because of the hot paprika. 1 pint blueberries is plenty.

If you use a lighter colored berry, it might solve your problem. Some blueberry varieties are lighter than others. In general, high bush blueberries are lighter than low bush blueberries. There is also a variety of low bush blueberries that we called "sugar blues" (I don't know the scientific name for this variety) when I used to pick blueberries, and they are very light blue.

If you leave it on the stovetop and cover to finish, the chicken will be softer and more juicy so not a terrible deviation. If you want to sheet pan it exclusively and save on clean up, best option is to do the blueberries slowly in the microwave stirring frequently and then adding them to the oven last minute. Or just use blueberry jam.

Have not cooked this but I’ve cooked Haddock/Cod Fillets with grapes. Have cooked Sirloin steak with cherries, creating a sweet sauce with butter, an ATK recipe by a guest restaurant Chef (name escapes me). Delicious! I do not cook the berries through. Soften but still a nice bite to them. Cook briefly. The blueberries will be like a jam here. I’d add them in the last 2-3 minutes of cooking for texture, just a thought. I will try this with the blueberries then with grapes.

This recipe slaps! I misread Step 3, and it said to “lay the chicken down in the sauce” - but the sauce didn’t yet exist! It was just a bunch of plump blueberries. So I smashed them before putting them into the oven. This created a lot more liquid in the end, but was still delicious. In the future, I think I might smash maybe 1/4 of the berries. Either way, excellent chicken with crispy skin, and a really potent, savory sauce.Leftover sauce would go great with a biscuit or scone.

The tarragon is like the Dude’s carpet and really brings the dish together. I almost skipped as well, but glad I didn’t. Finished on plate with splash of lime as I thought it needed a touch more acid. The cold pan skin down method works perfectly. For some reason, I feel that this would make a good Thanksgiving dish. Ate with some homemade tortillas.

The principles of this dish are good, and it tastes fine, but the blueberries make a sauce so dark that it turns the chicken a bluish black on the bottom, which is not very visually appealing. I would try something similar with peaches or perhaps sour cherries (adjusting for sweetness and cook time accordingly).

A little lemon juice is highly recommended. Plan on adding a couple slices before putting into the oven next time.

This was delicious. While the sauce ends up looking like a jam, it does not taste like one. The paprika & mustard give it a little heat and nice, complex flavor profile. A word of caution: your teeth will turn blue!

Since mustard tends to be salty, and I followed the directions re: salt, we found the final suave to be way too salty. Perhaps more honey to balance things out a bit

Followed the recipe exactly except I used split breasts. It came out very nicely! The tarragon is essential to the sauce otherwise it tastes like savory blueberry pie filling. Served in with mashed potatoes to use the sauce as a gravy.

I followed the recipe with only a couple of minor adjustments: I used frozen blueberries and as I had a large amount of dried tarragon from my garden, I just threw it in for the last 20 minutes or so. I didn’t feel like the flavours were compromised. This meal is really easy but the flavours are so complex! You absolutely don’t want to leave anything out. I love when something this good comes together in one pan! Yowza!

Served with sauteed spinach and boxed wild rice. Our chicken kept its natural color, but it did not sit in the juice for very long before I served it, which may have made a difference. There was quite a bit of grease after the meat was browned, and although I did remove it from the heat and added the water a little at a time, as you might expect the grease did not evaporate, so next time I might sop it up before adding the water.

Maybe its just me living far from Manhattan,with no Viking appliances,but a year's experience tells me that I guess I'm just not the right guy to follow (yes) the NYT's very interesting recipes. With the exception of Tanis's recipes, I find myself very disappointed with what I've tried. So I'm going elsewhere.

This technique of starting with a cold pan to brown the chicken skin works sooo good! I've used it on a couple of other NYT recipes (like "Roasted Chicken Thighs Provencal") and it produced lovely, crispy skin that did not go soggy during the remainder of the cooking time. Great tip.Oh, and this is delicious as written. Rave reactions all around.

The combination of spices seemed odd. I still made it and cooked it on the stove which was easier with so much liquid. I took out the chicken and was able to reduce the sauce. The finished result tasted peculiar. I won’t make this again.

Blueberries currently $10/pint. Wah

Excellent flavor and texture. 5 stars if you don’t care that your teeth will turn blue. Still 5 stars if you do.

Thank you Ham El-Waylly! This recipe is a KEEPER and look forward to be sharing this on NY's Eve with Friends in Happy Valley, PA. I tend to be cautious & sensitive with salting in cooking. Therefore, the only salt used during the various steps was the "large pinch of [Diamond Crystal] salt" when adding the blueberries, mustard and honey. Perfect salinity. Cheers

Ugh, this is the worst chicken recipe I have ever tried. First, it's way too sweet. Secondly the timing on cooking the chicken in each step is way more that what is needed. If you use the specified timing the chicken will come out overcooked.But even if the chicken did not come out overdone, I still would have hated the taste of this dish.

I prepared this this evening. I don’t believe it requires 3 cups of blueberries. Too soupy. Otherwise, tasty.

Just got this into the oven so haven’t tried it yet. Recipe watch out- when adding spices, try to add before all water evaporates so that it doesn’t cake onto the bottom

I made this with frozen local blueberries, Dijon mustard and basil and it all came out beautifully. It’s an easy meal to put together. I’m going through a kitchen remodel so I threw the cast iron pan in the traeger to roast and it was *chef’s kiss*

This recipe is downright strange. Garlic and tarragon and coriander and blueberries. Not my style.

Thanks Ham! My kids now all have salmonella and leprosy!!!!