Chicken with Raspberry Vinegar

The raspberry vinegar turns an ordinary chicken dish into something remarkably savoury. Serve the wonderful sauce with homemade mashed potatoes or gnocchi.

• Ready In: 35 mins
• Serves: 4-5

Ingredients

• 3  lbs chicken, cut into serving pieces
• 1  tablespoon butter
• 1  tablespoon olive oil
• 10  cloves garlic, unpeeled
• 1⁄2 cup raspberry vinegar
• 2  tomatoes, peeled,seeded and chopped
• 1  teaspoon  crumbled dried thyme
• 1  tablespoon  finely chopped parsley
• 1⁄2 cup  chicken stock

Directions

1. Season chicken.
2. Heat butter and oil; brown chicken on both sides over high heat.
3. Pour off fat.
4. Reduce heat to medium-low, add garlic and ¼ cup of the vinegar; simmer, covered, for 20 minutes.
5. Pour in remaining vinegar, stirring up brown bits; raise heat and boil until vinegar has reduced to a thick glaze, about 5 minutes.
6. Add tomatoes to chicken along with thyme, parsley and chicken stock; boil for 5 minutes, or until liquid had been reduced by half.
7. Season.
8. With slotted spoon, transfer chicken to a warm serving platter.
9. Strain pot liquor, pressing hard on garlic to extract more flavour.
10. Spoon strained sauce over chicken.