I get so excited about produce this time of year – the tomatoes, stone fruits, and berries have really started to hit their stride here in the Northeast.
Red currants remind me of summers spent at my grandparents’ house where my cousin and I would be sent out to pick the white, black, and red currants for jam and jelly. Needless to say, we ate about as much as we picked. Plus, we used the currant leaves for pickling too.
This is a wonderful summertime dinner – chicken rubbed with herbs and a zesty red currant glaze. So fresh and just a little tart and fruity, your family and friends will love it.
ps. Looks like you have voted peaches as the Ingredient for August!
Red-currant glazed chicken
You’ll need:
- 6 chicken thighs (skinless)
- 1 cup red currants
- 2 T olive oil
- 1 T pureed fresh oregano, basil, rosemary
- salt and pepper
1. Preheat oven to 400F. Line a baking sheet with foil.
2. Puree together 1 T olive oil, a little oregano, 5-6 leaves basil, and half a small sprig of rosemary (picked). Mix herb puree with picked red currants in a small saucepan and heat gently until just bubbling.
3. Season chicken pieces with olive oil, salt and pepper, then brush with about 1/2 tsp of the glaze.
4. Roast for 30 minutes until cooked through, glazing again about 20 minutes in, and again before serving (if leftover glaze thickens, re-heat with a little bit of water).
This would be such a quick way to make a delicious chicken dinner! I saw red currants at the market and can’t wait for Monday so I can pick some up to try this!! xx
Wonderful!
That has to be the prettiest chicken dish ever!
Thank you very much!
This looks like a delicious serving of chicken my friend 😀
And yay for peaches!!!
Cheers
Choc Chip Uru
Very excited for peaches too – roasted, grilled, and Bellini-ed!
What an easy, quick & delicious recipe. My mother-in-law always gives me red currents from her garden & i always just use them for baked treats. Now i have something new to try 🙂 tks for sharing.
So glad I could help! Bon appetit 🙂
Lovely looking recipe and chicken you have there. Red currants can be tricky to find here in Aus, got to find the cooler regions where they grow these babies! Happy Sunday to you 🙂
You could try cranberries (though also Northern) or another tart-sweet red berry too!
Good thinking 99!
What a lovely meal! I love fruit and poultry. I think I just saw some black and red currants at our local natural market too. On my menu for next week!
I thought of you with this one, Karista! I think it’s a beautiful combination.
My mom has a chicken somewhat “similar” yet made with cranberry sauce…it’s “canned” and yet we love it! I’m afraid to make this and upstage her! LOL! Maybe I can sneak it in…because this is heavenly! Debra
haha I love that. Maybe you’ll be able to sneak it 🙂 Thanks, Debra!
What a simple but stunning recipe. This is going in the file.
Thank you, Connie! Hope you get to try it out soon.
The time now is just brilliant! I have spent hours in the kitchen the past weeks making jams and jellies (and various other things) for the first time. Freezer is getting full, and winter’s looking good 😉
Perfect! Lots of jellies for the winter!