Chicken with Raspberry Vinegar Sauce
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 |
whole chicken
cut up |
*
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | cup |
raspberry vinegar
|
|
| 1 ¼ | cups |
chicken broth
good quality |
|
| 1 ¼ | cups |
whipped cream
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
whole chicken
cut up |
*
|
| 3.8 | ml |
salt
|
|
| 177 | ml |
raspberry vinegar
|
|
| 296 | ml |
chicken broth
good quality |
|
| 296 | ml |
whipped cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat butter and oil in large skillet.
Add chicken and sauté on all sides until golden brown.
Remove from skillet using tongs and sprinkle with salt.
Set aside.
Drain off fat and return skillet to heat.
Deglaze pan by adding ¾ cup raspberry vinegar.
Return chicken to pan, add stock and simmer covered until chicken is tender and juices run clear.
Transfer chicken to serving platter and keep warm.
Bring liquid in pan to boil, then reduce heat and cook until sauce is consistency of light cream.
Add cream and reduce sauce again.
Add additional vinegar, salt and pepper to taste.
Stri in juices that have accumulated on platter.
Pour sauce over chicken and serve.
