My Baba's Red Raspberry Chicken!

By • July 13, 2011 2 Comments

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My Baba's Red Raspberry Chicken!


Author Notes: My Baba's Red Ripe Raspberry Chicken.

4 Organic chicken breasts skinned and boned.
2 Fat cloves garlic fine minced.
1 Small red onion minced.
One pint washed red raspberries+ a handful for garnish.
2 Tbs olive oil. + 2 Tbs. olive oil for the chicken.
Salt/pepper to taste.
1/4 cup white dry wine for the onion mixture + 1/4 cup for the chicken...
1/4 cup light brown sugar or organic sugar.
1 Tbs. Unsalted butter.

Heat the olive oil; add the garlic and onion, sauté until light and translucent.
Add the dry white wine.
Scrape the bits from the pan.
Remove the onion and garlic and set aside.
Add remaining olive oil.
Use the salt and pepper and rub the chicken breasts.

Brown the breasts until Carmel in color.
Add the fresh raspberries and the brown sugar.
Add the onion mixture, re-season with salt and pepper add the white wine.

Simmer on low for 20-25 min or until the raspberries are now a liquid and thick as syrup is in the pan.
Flip the breasts in the pan to coat. Probe the chicken for internal temp of 168. When finished...remove the breasts and lightly cover before carving.

Add 1 Tbs. unsalted butter to the pan this will gloss and thicken the sauce. You could strain the mixture over the chicken. We like to eat it with the seeds. A good loaf of crusty bread will delight you. And a great glass of Cab. would compliment this savory/sweet dish. Garnish with fresh Raspberries.

ENJOY:)
sile

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Serves 4

  • 4 organic chicken breasts,skinless and boneless
  • 2 garlic cloves
  • 1 red onion minced
  • 1 pint red raspberries
  • 4 tablespoons olive oil
  • salt and pepper to taste.
  • 1/2 cup dry white wine
  • 1/4 cup light brown sugar
  • 1 tablespoon unsalted butter
  1. Heat the olive oil; add the garlic and onion, sauté until light and translucent.
  2. Add the dry white wine. Scrape the bits from the pan.
  3. Remove the onion and garlic and set aside.
  4. Add remaining olive oil; add the salt and pepper and rub the chicken breasts. Brown the breasts until Carmel in color.
  5. Add the fresh raspberries and the brown sugar. Add the onion mixture, re-season with salt and pepper add the white wine.
  6. Simmer on low for 20-25 min or until the raspberries are now a liquid and thick as syrup is in the pan. Flip the breasts in the pan to coat.
  7. Probe the chicken for internal temp of 168. When finished...remove the breasts and lightly cover before carving.
  8. Add 1 Tbs. unsalted butter to the pan this will gloss and thicken the sauce. You could strain the mixture over the chicken. We like to eat it with the seeds. A good loaf of crusty bread will delight you. And a great glass of Cab.

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