Chicken with Raspberry Vinegar

1. 1

   Season chicken.

2. 2

   Heat butter and oil; brown chicken on both sides over high heat.

3. 3

   Pour off fat.

4. 4

   Reduce heat to medium-low, add garlic and 1/4 cup of the vinegar; simmer, covered, for 20 minutes.

5. 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. 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. 7

   Season.

8. 8

   With slotted spoon, transfer chicken to a warm serving platter.

9. 9

   Strain pot liquor, pressing hard on garlic to extract more flavour.

10. 10

    Spoon strained sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.