Chicken with Raspberry Vinegar |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 5 |
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The raspberry vinegar turns an ordinary chicken dish into something remarkably savoury. Serve the wonderful sauce with homemade mashed potatoes or gnocchi. Ingredients:
3 lbs chicken, cut into serving pieces |
1 tablespoon butter |
1 tablespoon olive oil |
10 cloves garlic, unpeeled |
1/2 cup raspberry vinegar |
2 tomatoes, peeled,seeded and chopped |
1 teaspoon crumbled dried thyme |
1 tablespoon finely chopped parsley |
1/2 cup chicken stock |
Directions:
1. Season chicken.
2. Heat butter and oil; brown chicken on both sides over high heat.
3. Pour off fat.
4. Reduce heat to medium-low, add garlic and 1/4 cup of the vinegar; simmer, covered, for 20 minutes.
5. Pour in remaining vinegar, stirring up brown bits; raise heat and boil until vinegar has reduced to a thick glaze, about 5 minutes.
6. Add tomatoes to chicken along with thyme, parsley and chicken stock; boil for 5 minutes, or until liquid had been reduced by half.
7. Season.
8. With slotted spoon, transfer chicken to a warm serving platter.
9. Strain pot liquor, pressing hard on garlic to extract more flavour.
10. Spoon strained sauce over chicken.
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