Braised Chicken With Raspberry Vinegarchicken 3 1/2 lb chicken; cut up 2 tablespoon butter 2 tablespoon olive oil 1 onion; chopped 1 garlic clove; minced 1 bay leaf 1/4 cup raspberry vinegar 2 tablespoon ; water 1 salt 1 pepper 1 parsley, chopped; (garnish) Heat butter and oil in a large saut‚ 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 vinegar and water, stirring to loosen any browned bits from the bottom of the skillet. Pour over chicken, being sure that the onions are distributed around the chicken pieces and bay leaf is lodged at the bottom. Season with salt and pepper. Bake in a 375 degree oven 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 and pour over the chicken. Garnish with chopped parsley. Serve with rice or noodles. --- Williams-Sonoma per Alison Meyer |
