Glazed Blueberry Chicken

Preparation info

  • 2 to 4

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • ½ cup Blueberry Vinegar
  • 1 teaspoon dried thyme
  • 1 chicken ( to 3 pounds), quartered
  • Salt and freshly ground black pepper, to taste
  • cup blueberry chutney or preserves
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley, for garnish


  1. Combine the blueberry vinegar and thyme in a large bowl. Add the chicken, turn to coat with the marinade, and marinate for 2 hours, turning occasionally.
  2. Preheat the oven to 300°F.
  3. Arrange the chicken pieces, skin side up, in a baking pan, reserving the marinade. Season the chicken lightly with salt and pepper and coat it lightly with the blueberry chutney or preserves.
  4. Bake the chicken on the center rack of the oven until it is cooked through, about 1 hour, basting occasionally with the marinade. Do not baste in the last 15 minutes of baking.
  5. Transfer the chicken to a serving platter. Serve immediately or at room temperature, sprinkled with the parsley.