Preheat oven to 350 degrees.
In a large, deep oven safe frying pan (big enough to hold chicken and sweet potatoes or two oven safe pans if you need), sauté the garlic cloves (whole or sliced) in about 2 tbsp olive oil over medium high heat for about 1 minute.
Add the blueberries and sauté for an additional minute or two.
Add the sweet potatoes and sauté the sweet potatoes for 3 minutes to brown them.
Place the chicken skin side down or breasts (lightly dusted in flour) in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
Add the marinade, and 1/2 cup each tequila and chicken broth. And add a pinch of salt and tbsp butter (optional)
Let the liquid come to a simmer.
Place in the oven for about 45 minutes (35 minutes for breasts) .
If using thighs and legs: Broil the chicken and sweet potatoes (sweet potatoes and chicken should be above liquid so they can get crispy- you may have to remove some liquid from pan) for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn
If using breasts: Broil the chicken and sweet potatoes. The chicken should be broiled for 2 minutes, then remove from pan. Replace the sweet potatoes (above liquid so they can get crispy- you may have to remove some liquid from pan) in the oven and broil for an additional 4-6 minutes to get them crispy.
Serve it with the sauce from the pan.