Chicken With Raspberry Vinegar Sauce
|Chicken||3 Pound, cut into serving pieces|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
|Rich chicken stock||1 1⁄4 Cup (20 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Raspberry vinegar||4 Tablespoon|
|Freshly ground pepper||To Taste|
Heat butter with oil in large skillet.
Add chicken and saute on all sides until golden brown.
Remove from skillet using tongs and sprinkle with salt; set aside.
Drain off excess fat and return skillet to heat.
Deglaze pan by adding 3/4 cup raspberry vinegar.
Return chicken to pan, add stock and simmer, covered, until chicken is tender and juices run clear when pricked with a fork.
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 vinegar and salt and pepper to taste.
Stir in juices that have accumulated on platter.