Crispy Chicken Thighs with Boozy Bourbon Blueberry Compote – If you like sweet and salty, you’re gonna want to make this for delicious dinner.
Crispy Chicken Thighs
4 chicken thighs, bone-in, skin-on
2 tbsp ghee (or oil of choice for high heat)
sea salt and pepper
Boozy Bourbon Blueberry Compote
3 cups Cascadian Farm frozen blueberries
½ cup bourbon
¼ cup maple syrup (I used this sugar free one)
2-3 sprigs fresh thyme
sea salt, to taste
Pre-heat oven to 350 degrees Fahrenheit.
Pat chicken dry on both sides with paper towels, then season with sea salt and pepper.
Heat ghee/oil in cast iron skillet over medium high heat. Add chicken skin side down and cook about 6-8 minutes or until nicely browned. Flip chicken over and brown 6-8 minutes.
Transfer cast iron skillet to oven and cook for about 20-25 minutes or until internal temp reaches 165 degrees Fahrenheit.
Meanwhile, make blueberry compote by adding all ingredients to a medium sized pot. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes or until berries and sauce have reduced and thickened. Sauce should easily coat the back of a spoon.
Serve crispy chicken thighs with boozy bourbon blueberry sauce and your favorite veggie side dish. (Creamy cauliflower mash would be good here!)