Ingredients

• 4-6 chicken thighs, boneless skin on, or 2–3 chicken breasts
• Salt & pepper, to taste 
• 1 tbsp extra virgin olive oil or butter
• 1 small shallot (or ½ brown onion), finely chopped 
•  1 clove garlic, minced 
•  1 cup mixed berries (blueberries, raspberries, blackberries, chopped strawberries – fresh or frozen) 
• ½ cup chicken stock (or white wine for more depth) 
• 1 tbsp balsamic vinegar (or red wine vinegar) 
• 1–2 tsp honey or maple syrup (to taste) 
• 1 sprig fresh thyme or rosemary (optional) 
• 1 tbsp butter (for finishing sauce)

Method

1. Season chicken with salt and pepper. Heat olive oil/butter in a skillet over medium-high heat. Cook chicken until golden and cooked through (about 5–6 minutes per side for breasts, a little longer for thighs). Alternatively, oven roast for 20-30 minutes, or cook in the airfryer for 10-20 minutes depending on cut. Remove and rest on a plate, tented with foil.
2. In the same pan, add shallot and garlic; sauté 1–2 minutes until softened. Add berries, chicken stock (or wine), balsamic, and honey. Simmer 5–7 minutes until berries burst and sauce reduces slightly. Stir in thyme/rosemary and finish with butter for a silky texture. Taste — adjust with a pinch of salt, extra honey if too tart, or more vinegar if you like it sharper.
3. Slice chicken and spoon sauce generously over the top. Pairs well with mashed potatoes, wild rice, or a side of roasted veggies.