Chicken with Raspberry Vinegar Sauce
Submitted by bongy
Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minRaspberry vinegar and chicken is one of those pairings from 1980s French nouvelle cuisine that never really went out of style, and for good reason.
The vinegar hits a hot pan full of chicken drippings and instantly fills the kitchen with a sharp, fruity aroma that softens as it simmers down with chicken stock.
Once the chicken is tender and resting on a warm platter, you reduce the braising liquid until it thickens, then stir in cream and let it all cook down again into a glossy, rose-tinted sauce.
The result is a beautiful balance between the bright acidity of the raspberry vinegar and the richness of butter and cream. It is tangy without being sour, creamy without being heavy.
Kitchen Tips
- Use quality raspberry vinegar: Cheap versions taste harsh and artificial. Look for one made with real raspberries, or make your own by steeping fresh raspberries in white wine vinegar for a week.
- Reduce the sauce in two stages: First without cream to concentrate the vinegar and stock flavors, then again after adding cream. This layered approach builds a more complex sauce.
- Stir the resting juices back in: The juices that pool under the chicken on the platter are liquid gold. Fold them back into the finished sauce for an extra hit of flavor.
Ingredients
Directions
Heat butter and oil in large skillet.
Add chicken and sauté on all sides until golden brown.
Remove from skillet using tongs and sprinkle with salt.
Set aside.
Drain off fat and return skillet to heat.
Deglaze pan by adding ¾ cup raspberry vinegar.
Return chicken to pan, add stock and simmer covered until chicken is tender and juices run clear.
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 additional vinegar, salt and pepper to taste.
Stri in juices that have accumulated on platter.
Pour sauce over chicken and serve.
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