A delicious and nourishing dinner that is both simple and whimsical, taking an extra moment to create a delicately tart blackberry pan sauce, a unique twist on the classic holiday cranberry sauce.
start by creating the blackberry sauce by sauteeing butter with shallot and garlic for a minute or so
add the blackberries, balsamic vinegar, chicken stock, dijon mustard, brown sugar and thyme, then bring this to a simmer for about 5-7 minutes
for the green beans, boil them in water for about ten minutes
afterwards, sautéed the beans over medium heat for another 5-10 minutes in a pan with olive oil, shallot, garlic, lemon juice (add a pinch of brown sugar: optional)
plate the rotisserie chicken with the green beans and a generous amount of the blackberry sauce
feel free to garnish with more herbs and a couple whole blackberries!