Roasted Chicken With Blueberry Peppercorn Sauce

• 1 roasted chicken
• 4 teaspoons white sugar
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 teaspoons balsamic vinegar
• 3/4 teaspoon whole pink peppercorns
• 1/4 cup wild blueberries (fresh or frozen)
• 4 teaspoons butter
• salt

1. Cut the roasted chicken into quarters.
2. In a warmed saucepan, add the sugar and stir until it melts.
3. Add the wine, chicken stock, vinegar, peppercorns and blueberries.
4. Increase the heat to medium high and reduce the sauce by half.
5. Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
6. Season with salt to taste.
7. Arrange quartered chicken on serving plates and top with sauce.

chicken, white sugar, white wine, chicken stock, balsamic vinegar, whole pink peppercorns, wild blueberries, butter, salt

Taken from www.food.com/recipe/roasted-chicken-with-blueberry-peppercorn-sauce-49316 (may not work)