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Home » Cooking Light » Braised Chicken Thighs with Black Tea Blackberry Sauce {Paleo}

Braised Chicken Thighs with Black Tea Blackberry Sauce {Paleo}

September 14, 2015 by Faith 20 Comments

This paleo recipe for Braised Chicken Thighs with Black Tea Blackberry Sauce is a great way to savor summer fruit.

Braised Chicken Thighs in Black Tea Blackberry Sauce 1

Summer’s not over yet. It’s winding down fast, but it’s not yet gone.

Although I’m looking forward to fall like the dickens, I’m trying to make the fullest of summer produce before it’s gone. As in, stuff my face with any/every summer fruit/vegetable I can, as often as I can. At this point, summer produce even preempts chocolate for me (gasp).

Braised Chicken Thighs in Black Tea Blackberry Sauce 2

Blackberries are the summery star of this dish; their earthy sweetness is offset beautifully by black tea and balsamic vinegar, and everything comes together beautifully in a rich-looking, mahogany-colored sauce. I used boneless, skinless chicken thighs here, which I think offer a ton of flavor. If dark meat isn’t your thing though, by all means use boneless, skinless chicken breasts; just be sure to reduce the cooking time accordingly. You might be tempted to skip the mint here, but it comes highly recommended, providing a pop of fresh flavor that brightens up the dish.

Braised Chicken Thighs in Black Tea Blackberry Sauce 3

Keep this whole meal paleo by serving the chicken along with a hefty side salad of balsamic-dressed field greens topped with fresh berries.

Want to know more about blackberries? Check out Cooking Light’s Guide to Blackberries.

Braised Chicken Thighs in Black Tea Blackberry Sauce 4

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Braised Chicken Thighs with Black Tea Blackberry Sauce {Paleo}
Prep time:  5 mins
Cook time:  50 mins
Total time:  55 mins
Yield: 4 servings
 
Blackberries, balsamic vinegar, and black tea combine in a rich mahogany-colored sauce for braising chicken.
Ingredients
  • 1¾ lbs (795 g) boneless, skinless chicken thighs, trimmed of excess fat (about 8 medium-sized thighs)
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • ¾ cup (180 ml) brewed black tea
  • 1 bay leaf
  • 2 tablespoons best-quality balsamic vinegar
  • 1 teaspoon honey
  • 6 oz (170 g) fresh blackberries
  • 2 tablespoons chopped fresh mint, for garnish
Instructions
  1. Preheat the oven to 375F.
  2. Season the chicken on both sides with ½ teaspoon salt and the black pepper.
  3. Add the oil to a large skillet over medium-high to high heat. Add half the chicken and cook until browned on both sides, about 2 minutes per side, and then transfer it to a plate. Cook the remaining chicken the same way and then transfer it to a plate.
  4. Turn the heat down to medium and add the onion. Cook until it’s starting to soften and brown, about 5 minutes, stirring occasionally. Add the tea and bay leaf, and stir with a wooden spoon to scrape up the brown bits from the bottom. Stir in the vinegar, honey, and blackberries, and then add the chicken back to the skillet.
  5. Cover with foil and bake until the chicken is fully cooked, about 30 minutes.
  6. Remove the chicken from the skillet and boil the sauce on the stovetop until thickened, about 5 to 10 minutes.
  7. To serve, transfer the chicken to a serving platter, pour the sauce on top, and sprinkle on the mint.
3.3.3070

Filed Under: Cooking Light, Recipes Tagged: Balsamic Vinegar, Black Tea, Blackberries, Blackberry, Braised Chicken, Chicken, Chicken Thighs, Cooking Light, Cooking with Tea, Dark Meat Chicken, Dinner, Gluten-Free, Grain-Free, Paleo, Recipes, Summer, Summer Fruit

Comments

  1. Cynthia/What A Girl Eats says

    September 19, 2015 at 8:34 pm

    Wow! I love the sound of all the flavors!

    Reply
  2. Brandon @ Kitchen Konfidence says

    September 18, 2015 at 12:28 pm

    I’ve got some lip balm that’s flavored with black tea and blackberries, and I LOVE it. I’ve always wanted to play around with those flavors. This looks like a tasty place to start!

    Reply
  3. cristina says

    September 18, 2015 at 9:53 am

    Really like what you’ve done here with the blackberries, such a deep and rich color to the sauce. Beautifully done!

    Reply
  4. Kimberly @ The Daring Gourmet says

    September 17, 2015 at 7:59 pm

    Oh yum, that blackberry sauce sounds wonderful!

    Reply
  5. Steph @ Steph in Thyme says

    September 16, 2015 at 1:42 pm

    This whole dish is a thing of beauty. I love the rich colors and depth of flavors. Such a lovely fall dish…and I NEED THAT SAUCE NOW <3

    Reply
  6. [email protected] says

    September 16, 2015 at 1:29 pm

    The sauce in this looks delectable. Braising is perfect for Fall, can’t wait t get started on this!

    Reply
  7. Michelle @ The Complete Savorist says

    September 15, 2015 at 9:19 pm

    Wow, wow, wow. I want this. I love this. I sent it to my sister too. I think she will go crazy for it.

    Reply
  8. Laura says

    September 15, 2015 at 5:46 pm

    This sauce is so creative and gorgeous! I love the balsamic sauce in it as well–that’s inspired!

    Reply
  9. Maris (In Good Taste) says

    September 15, 2015 at 5:34 pm

    Blackberry sauce sounds delicious and is such a creative idea!

    Reply
  10. Lauren @ Wicked Spatula says

    September 15, 2015 at 4:59 pm

    WOW! What a gorgeous dish! I’m definitely putting this on the menu for next week.

    Reply
  11. Brandy M says

    September 15, 2015 at 12:37 pm

    I think I could make this and freeze part of it so I could enjoy it over and over again! I have never braised anything, but I really want to try this out.

    Reply
  12. Ashley @ Big Flavors from a Tiny Kitchen says

    September 15, 2015 at 8:34 am

    I love the addition of black tea in this dish – it’s so beautiful!

    Reply
  13. Annie @ Annie's Noms says

    September 15, 2015 at 8:30 am

    Wow, I love the flavours in the braise! Must be absolutely delicious with the tea, balsamic vinegar and blackberries!

    Reply
  14. Rosa says

    September 15, 2015 at 8:23 am

    Very original and surely delicious! A great sauce.

    Cheers,

    Rosa

    Reply
  15. Kathryn @ FoodieGirlChicago says

    September 15, 2015 at 7:39 am

    These look delicious! I love that you used tea in the sauce – very unique!!

    Reply
  16. Krista says

    September 15, 2015 at 4:08 am

    How lovely!! That sauce sounds absolutely scrumptious. :-)

    Reply
  17. Joanne says

    September 14, 2015 at 8:27 pm

    I’m with you…eating all the summer produce takes precedence even over dessert! Unless of course it’s IN dessert. Hmm. I love that you infused tea into this sauce! Sounds glorious!

    Reply

Trackbacks

  1. 20 Fantastic Blackberry Cobblers, Pies, Jams and More says:
    August 25, 2018 at 11:44 am

    […] 3. Braised Chicken Thighs With Black Tea Blackberry Sauce These boneless, skinless chicken thighs are deliciously cooked with brewed black tea, bay leaves onion, balsamic vinegar, honey, fresh blackberries, and fresh mint. They have a summery flavor that you can’t get any other time of year! Super yummy and kid-friendly, too. […]

    Reply
  2. 20 Fantastic Blackberry Cobblers, Pies, Jams and More - Your Herbal Health Shop says:
    August 29, 2016 at 9:20 pm

    […] 3. Braised Chicken Thighs With Black Tea Blackberry Sauce These boneless, skinless chicken thighs are deliciously cooked with brewed black tea, bay leaves onion, balsamic vinegar, honey, fresh blackberries, and fresh mint. They have a summery flavor that you can’t get any other time of year! Super yummy and kid-friendly, too. […]

    Reply
  3. 60 Best Whole30 Paleo Recipes of All-Time | PaleoRecipe24.Com says:
    March 1, 2016 at 8:24 pm

    […] 43. Braised Chicken Thighs With Black Tea Blackberry Sauce […]

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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