Roasted Chicken With Blueberry Peppercorn Sauce

1. 1

   Cut the roasted chicken into quarters.

2. 2

   In a warmed saucepan, add the sugar and stir until it melts.

3. 3

   Add the wine, chicken stock, vinegar, peppercorns and blueberries.

4. 4

   Increase the heat to medium high and reduce the sauce by half.

5. 5

   Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.

6. 6

   Season with salt to taste.

7. 7

   Arrange quartered chicken on serving plates and top with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.