Chicken with Raspberry Vinegar
“This is quite a find”, said the Chief Taster with wonder in his voice. “This sauce is very good indeed. You could do all sorts of things to this – cut the chicken into strips and add it with the sauce to pasta, or rice”.
So now, this is always a favourite. It produces a lot of sauce, but you will find it goes well over crispy, lemony potatoes and with mangetout. One SD reader (see comments) tried this dish very successfully with lemon and turmeric potatoes and balsamic roast asparagus. Alternatively, roast aubergine chunks and peppers with some dry-fried and crushed coriander and cumin seeds for 45 minutes or so, and serve with that.
You can easily buy raspberry vinegar these days, but it is also very easy to make. Alternatively, you’ll also see from the comments below that you can extemporise by mixing cider vinegar with grenadine – I must say I never would have thought of that! But another solution is to mix a tablespoon of raspberry jam with 80ml/⅓ cup red wine vinegar.
Recipe for chicken with raspberry vinegar
- 4 skinless, boneless chicken breasts – the flat fillet, not great, thick breasts
- olive oil for frying
- 4 (ideally, red) banana shallots, cut in half vertically, peeled, and then sliced thinly across
- 80 ml/⅓ cup chicken stock (hot water plus a chicken stock cube)
- 80 ml/⅓ cup raspberry vinegar – or you could use a tablespoon of raspberry jam and make up the rest of the cup with red wine vinegar
- 120 ml/½ cup double cream
- smoked salt
- Indonesian long black pepper, or Urfa pepper flakes
- Take the cream out of the fridge.
- In a big frying pan heat some olive oil.
- Begin to fry the shallots gently.
- Season the chicken breasts on both sides.
- Once the shallots begin to turn translucent (if using red shallots, or long onions don’t overcook or they will lose their beautiful colour), add the chicken breasts and fry on both sides until golden.
- Add the chicken stock and simmer for a couple of minutes.
- Add the raspberry vinegar, and reduce for about five minutes.
- Take off the heat, and leave to cool for a minute or two.
- Add the cream and stir in. If you want a bit more sauce add an additional 80ml/⅓ cup water.
- Taste, adjust the seasoning and serve.
This was delicious! I made it with smashed lemon, herb and turmeric potatoes and balsamic roasted asparagus. The shop was out of raspberry vinegar and I didn’t have time to make my own so I used cider vinegar and grenadine syrup instead. It worked a treat.
Ingenious and creative! I never would have thought of that, SD
I also used red onions instead of shallots which from a colour point of view worked really well with the grenadine.
Yes, good idea, usually red onions lose their colour when you cook them, but if you only fried briefly and with the grenadine they might keep their rosy red, bet that looked great! SD