Braised Chicken With Raspberry Vinegar

Recipe by Charmed
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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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