Blueberries and other red fruit (cassis, redcurrants, raspberries, etc.) can be married to certain meats, especially chicken and game.
I’ve always found the sweet and salty combination intriguing.
Here is a very simple suggestion that can be easily developped into a superlative creation:
INGREDIENTS: For 2~3 persons
-Chicken, preferably thigh: 300 g
-Blueberries: 100 g
-Garlic: 1 clove
-Laurel: 2 leaves
-Salt: 1 small teaspoon
-Black pepper: to taste
-Sugar: 1 large tablespoon
-Flour: 1 large tablespoon
-Grapeseed oil: 1 large tablespoon
-White wine: half a cup
-Water: 300 ml
-Vegetable accompaniment: to taste and avaibility
-Sprinkle chicken with the salt, pepper and flour.
-In a frypan over a medium high fire pour grapeseed oil and heat. Fry the chicken skin down utntil golden brown. Turn over and repeat.
-When both sides of the chiken have attained a rich golden-brown colour, pour out oil (do not wipe the frypan. Leave the chicken inside.) Pour water as to reach half of the height of the chicken. Add fresh blueberries.
-Fr0m this moment prepare the vegetables you wish to accompany the chicken with. You will be able to time their cooking with the chicken and serve all at the same time.
-Add crushed and minced garlic, laurel leaves (whole). Cook untill “stock” has been reduced to half. Turn over chiken halfway.
-When the stock has reduced to half, take chicken out and place on a dish or plate.
-Add the sugar to the sauce and heat until the sauce becomes syrupy. Discard laurel. Pour over the chicken. Serve with vegetables (boiled or sauteed)
There is naturally plenty of scope as far as spices are concerned. I personally like to add a little nutmeg and thyme.