I am planning on preparing a blueberry sauce for the first time. Any recc.
recipes?

I am planning on pan frying the chicken, removing it - saute shallots, add
some stock and red wine to degalze and then add the berries. Any recc?

SDB

previously in rfc, "BJ42" > wrote:

> I am planning on preparing a blueberry sauce for the first time. Any
> recc. recipes?
>
> I am planning on pan frying the chicken, removing it - saute shallots,
> add some stock and red wine to degalze and then add the berries. Any
> recc?
>
> SDB
>
>

I've often used dried fruit (cherries, cranberries, currants, raisins, etc)
in chicken or pork dishes, to great success with wine and vinegar...similar
to what you're suggesting. Not sure about fresh berries, but I'd guess
you'd want to let them simmer a few minutes once they're added to the sauce
to let them cook down a bit...

Sounds delicious!

-Claudia

Yeah, I will certainly let them boil down - I will also likely need to
thicken the sauce a tad also. Thanks for the advice on the dried fruit,
sounds like a great idea!

SDB

"CJB" > wrote in message
...
> previously in rfc, "BJ42" > wrote:
>
>> I am planning on preparing a blueberry sauce for the first time. Any
>> recc. recipes?
>>
>> I am planning on pan frying the chicken, removing it - saute shallots,
>> add some stock and red wine to degalze and then add the berries. Any
>> recc?
>>
>> SDB
>>
>>
>
> I've often used dried fruit (cherries, cranberries, currants, raisins,
> etc)
> in chicken or pork dishes, to great success with wine and
> vinegar...similar
> to what you're suggesting. Not sure about fresh berries, but I'd guess
> you'd want to let them simmer a few minutes once they're added to the
> sauce
> to let them cook down a bit...
>
> Sounds delicious!
>
> -Claudia

Yeah, I will certainly let them boil down - I will also likely need to
thicken the sauce a tad also. Thanks for the advice on the dried fruit,
sounds like a great idea!

SDB

"CJB" > wrote in message
...
> previously in rfc, "BJ42" > wrote:
>
>> I am planning on preparing a blueberry sauce for the first time. Any
>> recc. recipes?
>>
>> I am planning on pan frying the chicken, removing it - saute shallots,
>> add some stock and red wine to degalze and then add the berries. Any
>> recc?
>>
>> SDB
>>
>>
>
> I've often used dried fruit (cherries, cranberries, currants, raisins,
> etc)
> in chicken or pork dishes, to great success with wine and
> vinegar...similar
> to what you're suggesting. Not sure about fresh berries, but I'd guess
> you'd want to let them simmer a few minutes once they're added to the
> sauce
> to let them cook down a bit...
>
> Sounds delicious!
>
> -Claudia