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Raspberry Chicken

Healthy.Eater's picture
  Broiler fryer 1 , skinned and cut into pieces
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium, finely chopped
  Stalk celery 1 Medium, diced
  Carrot 1 Medium, peeled and diced
  Garlic 6 Clove (30 gm), peeled
  Raspberry vinegar/Balsamic vinegar 1⁄4 Cup (4 tbs)
  Chicken stock/Low sodium chicken broth 1 Cup (16 tbs)
  Canned low sodium tomatoes 14 1⁄2 Ounce, drained, chopped (1 Can)
  Tomato paste 1 Tablespoon
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Basil 1⁄2 Teaspoon, crumbled

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.

Recipe Summary

Main Dish

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Raspberry Chicken Recipe