Baked Chicken with Rosemary and Blueberries

Nutrioli
This chicken recipe is an excellent option to treat your family during the holiday season, as it features marinated chicken breasts and thighs with flavorful ingredients like Nutrioli®, rosemary, and Dijon mustard. This baked chicken is served with a very festive blueberry gravy and a side of mashed potatoes. To make your chicken juicier, you can soak it in water before using.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons Oli de Nutrioli® olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons garlic, finely chopped
  • pepper
  • 1 teaspoon rosemary, finely chopped
  • 1 tablespoon lime juice
  • 2 chicken breasts, skinless, halved
  • 4 chicken thighs, skinless
  • 1/2 cups white wine
  • 1/2 onions, in large cubes
  • 1/2 cups leek, in cubes
  • 1/2 cups celery, sliced
  • 1 cup cranberries, dehydrated
  • 1/4 cups orange juice
  • fresh rosemary, and whole
  • salt
  • pepper
  • cherries, for decoration
  • fresh rosemary, for decoration
  • cranberries, for decoration
  • mashed potatoes, for side dish
Preparation
1h 10 mins
1h
Low
  • Preheat the oven to 180 °C.
  • For the marinade, mix Nutrioli® Olive Oil with Dijon mustard, garlic, pepper, chopped rosemary, lemon juice, and chicken. Marinate for 1 hour.
  • Place the chicken in a baking tray with white wine, onion, leek, celery, blueberries, orange juice, rosemary, salt, and pepper. Bake for 45 minutes at 180 °C.
  • Remove from the oven and blend the cooking liquids with the vegetables to make the gravy.
  • In a small pot, cook the gravy for 15 minutes.
  • Serve the chicken with the gravy and decorate with cherries, rosemary, and blueberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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