|Broiler fryer||1 , skinned and cut into pieces|
|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.