Braised chicken with currants & gooseberries

Chicken second courses

In an effort to take advantage of the short berry season, I picked up some fresh currants and gooseberries the moment I saw them at the farmers market. However I was compelled to make a savory dish instead of a sweet one, mostly because I don't have a strong penchant for sweets, but also because I didn't feel like drowning those tart darlings in sugar. This is what I came up with! Inspired by The New York Time's savory twist on Rhubarb http://www.nytimes.com/2014/06/18/dining/rhubarb-flaunts-its-savory-side.html