Braised Chicken Thighs with Black Tea Blackberry Sauce {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Blackberries, balsamic vinegar, and black tea combine in a rich mahogany-colored sauce for braising chicken.
  • 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
  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.
Recipe by An Edible Mosaic™ at