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Blackberry Rosemary Cabernet Glaze and Chicken
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Grilled Chicken with Blackberry Rosemary Cabernet Glaze and a Blackberry Chutney
Servings: 4
Ingredients
  • 1 shallot chopped
  • 2 tsp . olive oil
  • 1 cups red wine I used a Cabernet-Sauvignon
  • 1 cup fresh blackberries
  • 1 tsp . lemon zest
  • juice from 1/2 lemon
  • 3 sprigs fresh rosemary
  • 1 tsp . sugar
  • 1/4 tsp . salt
  • 2 Tbsp Agave Nectar or Honey
Instructions
  1. Sauté shallots in olive oil on medium heat until nearly translucent.
  2. Raise heat to medium-high and add wine, blackberries, and rosemary.
  3. Bring to a boil and reduce the liquid slightly for about 5 minutes, ensuring the ingredients don’t stick to the pan.
  4. Mash the berries with the back of the spoon into a lumpy texture.
  5. Reduce heat and add lemon juice, zest, salt and sugar.
  6. Stir occasionally and allow to simmer for another 20-30 minutes until mixture is reduced to about 1/2 the original amount.
  7. Remove from heat.
  8. Remove Rosemary sprigs and press mixture through a sieve to separate liquid from solids. (you should have approximately 3/4 cup solids and 3/4 cup liquid).
  9. Add 1 tablespoon agave nectar to solids and mix together thoroughly to create a blackberry chutney topping.
  10. Note: Blackberry mixture and liquid can be stored in the refrigerator at this point, if prepping ahead of time, and reheated/reduced further before serving.
  11. Return liquid to a clean pan on medium heat. Add 1 teaspoon Agave nectar and reduce to a thick glaze consistency.