Prep 25 mins
Cook 1 hr 15 mins
This is a delicious and easy way to make chicken, lightly sweet from the addition of raspberry vinegar, wonderful served on rice or noodles. The recipe is from Williams Sonoma.
- 3 1⁄2 lbs chicken, cut up
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1⁄4 cup raspberry vinegar
- 2 tablespoons water
- salt and pepper
- chopped parsley (to garnish)
- Preheat oven to 375.
- Heat the butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.
- Transfer browned chicken to an ovenproof baking dish.
- To the remaining oil in the pan, add onion, garlic, and bay leaf, and cook gently for 1-2 minutes until onion is transparent.
- Add the vinegar and water and stir to loosen any browned bits from the bottom of the skillet; pour the sauce over the chicken, being sure that the onions are distributed evenly around the chicken pieces and lodge the bay leaf at the bottom.
- Season with salt and pepper.
- Bake for 1 hour and 15 minutes or until chicken is tender; turn chicken pieces once during baking.
- Transfer chicken pieces to serving dish.
- Remove fat from pan juices (I usually use a paper towel or lettuce leaf placed on the layer of fat for a few seconds) and pour over the chicken.
- Garnish with chopped parsley and serve.
- Great with rice or noodles.
- MY NOTE: I put the chicken in skin side down first, then covered the baking dish with foil for the first 1/2 hour of cooking, then turned the chicken and removed the foil for the remainder of the cooking time.
This was amazing! Sweet tasting without being gaggingly so, and the sauce should definitely be served over rice or noodles to soak it up! I used boneless skinless breasts, cut into large pieces, and covered the dish during the first hour of cooking to make sure they didn't dry out. Then I removed the cover and baked for another 15 minutes to thicken up the sauce a little. Otherwise, I made it according to the recipe, and I am so glad I did. This is definitely a keeper, as both my 5 yo and 18 mo liked it, too. :)
This is really tasty. Quite sweet but with a slight tang! I used boneless, skinless legs and chopped them into 4. I left the lid of the oven dish on for the entire cooking to create some sauce and the chicken turned out incredibly tender. Definitly kid friendly, both my DD's loved it.