Raspberry Chicken Recipe
The experience of this Raspberry Chicken recipe, will never let you go for another recipe again. I never fail to eat Main Dish while dining out and this is the most common dish that I order. The Raspberry Chicken is made with Chicken which is easy to procure from any grocery store. If you love this Raspberry Chicken recipe, do share it with your friends.
Ingredients
1 broiler-fryer , skinned and cut into serving pieces
1/4 teaspoon each salt and black pepper
1 tablespoon olive oil
1 medium-size yellow onion, finely chopped
1 medium-size stalk celery, diced
1 medium-size carrot, peeled and diced
6 cloves garlic, peeled
1/4 cup raspberry or balsamic vinegar
1 cup Chicken Stock or low-sodium chicken broth
1 can (14 1/2 ounces) low-sodium tomatoes, drained and chopped
1 tablespoon tomato paste
1/2 teaspoon each dried rosemary and basil, crumbled
Directions
1 Sprinkle the chicken with 1/8 teaspoon each of the salt I and pepper.
In a 12 inch nonstickskillet, heattheoil over moderate heat.
Add the chicken and saute for 2 minutes on each side or until lightly browned.
Transfer the chicken to a 5-quart Dutch oven.
2 Add the onion, celery, carrot, garlic, and remaining 1/8 teaspoon each of the salt and pepper to the skillet and saute over moderate heat, stirring occasionally, for 5 minutes or until the onion is softened.
Add the vinegar and cook, stirring, 1 minute longer.
3 Transfer the onion mixture to the Dutch oven and stir in the stock, tomatoes, tomato paste, rosemary, and basil.
Bring the liquid to a boil over high heat.
Lower the heat and simmer, covered, for 10 minutes or until the breast meat is tender and no longer pink inside.
Remove the breast pieces to a serving platter and cover to keep warm.
Cookthe remainingchicken 20 minutes more or until the juices run clear when the meat is pricked with a fork.
Transfer chicken to the serving platter.
4 Skim any fat from the surface of the sauce.
Cook the sauce over moderately high heat for 2 to 3 minutes or until slightly thickened, then pour it overthe chicken.
In a 12 inch nonstickskillet, heattheoil over moderate heat.
Add the chicken and saute for 2 minutes on each side or until lightly browned.
Transfer the chicken to a 5-quart Dutch oven.
2 Add the onion, celery, carrot, garlic, and remaining 1/8 teaspoon each of the salt and pepper to the skillet and saute over moderate heat, stirring occasionally, for 5 minutes or until the onion is softened.
Add the vinegar and cook, stirring, 1 minute longer.
3 Transfer the onion mixture to the Dutch oven and stir in the stock, tomatoes, tomato paste, rosemary, and basil.
Bring the liquid to a boil over high heat.
Lower the heat and simmer, covered, for 10 minutes or until the breast meat is tender and no longer pink inside.
Remove the breast pieces to a serving platter and cover to keep warm.
Cookthe remainingchicken 20 minutes more or until the juices run clear when the meat is pricked with a fork.
Transfer chicken to the serving platter.
4 Skim any fat from the surface of the sauce.
Cook the sauce over moderately high heat for 2 to 3 minutes or until slightly thickened, then pour it overthe chicken.
