Chicken Berry Britannia Recipe

Prepare marinade

In a bowl combine Greek yogurt, Dijon mustard, lemon juice, olive oil, minced garlic, dried thyme, 3/4 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate chicken

Trim any excess fat from the chicken thighs and pat dry. Add the chicken to the marinade, coating thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours (up to overnight) for best flavor.

Remove the chicken from the fridge 15 minutes before cooking to come toward room temperature. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Shake off excess marinade from each thigh and place in the hot skillet (work in batches if needed). Cook 4–5 minutes per side until well browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.

Reduce heat to medium and add 1 tablespoon butter to the skillet. Once melted, add the chopped shallot and cook, stirring, until softened and translucent, about 2 minutes.

Add the mixed berries to the skillet and cook, stirring occasionally, until they begin to release juices, about 3 minutes (if using frozen, add an extra minute).

Stir in the red currant jelly (or berry jam) and the red wine. Scrape any browned bits from the pan with a wooden spoon. Cook for 1–2 minutes to reduce slightly.

Pour in the chicken stock and bring the sauce to a gentle simmer. Cook until the sauce reduces by about one-third and slightly thickens, 4–5 minutes.

Stir in the heavy cream and balsamic vinegar, then add the fresh thyme leaves. Cook another 1–2 minutes until the sauce is glossy. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper.

If you prefer a smoother sauce, use an immersion blender to pulse the sauce once or twice; alternatively strain through a fine-mesh sieve, pressing solids to extract flavor. Return sauce to pan and, if desired, whisk in 1 tablespoon cold butter for shine.

Return the cooked chicken thighs to the skillet with the warmed sauce, spooning sauce over each piece. Simmer together for 1–2 minutes to meld flavors and reheat chicken if needed.

Transfer chicken to a serving platter or plates. Spoon extra sauce and whole berries over the chicken. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side to brighten the dish.