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Rating: 5/5 (1 vote cast)

Meal Type: Dinner

Total Time: 0 min.

Cook Method: Oven

Serving Size: 6 - Change

Nutritional Facts

Servings Per Recipe: 6

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BRAISED CHICKEN WITH RASPBERRY VINEGAR

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Poultry Recipes

Date Added: September 12, 2009

Ingredients:

3 1/2 Pounds Chicken Breasts cut up

2 Tablespoons Butter (1/4 stick) cut into 6 pieces

2 Tablespoons Olive Oil or lard

1 Unit Onion chopped

1 Unit Clove Of Garlic minced

1 Unit Bay Leaf ; small

1/4 Cup Raspberry Vinegar or red-wine vinegar

2 Tablespoons Spaghetti Water

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Directions:

1. Heat butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.

2. Transfer browned chicken to an ovenproof baking dish.

3. To the remaining oil in the pan, add onion, garlic, and bay leaf and cook gently for 1-2 minutes until onion is transparent.

4. Add vinegar and water, stirring to loosen any browned bits from the bottom of the skillet.

5. Pour over chicken, being sure that the onions are distributed around the chicken pieces and bay leaf is lodged at the bottom.

6. Season with salt and pepper. Bake in a 375 degree oven for 1 hour and 15 minutes or until chicken is tender.

7. Turn chicken pieces once during baking. Transfer chicken pieces to serving dish.

8. Remove fat from pan juices and pour over the chicken.

9. Garnish with chopped parsley. Serve with rice or noodles.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Raspberry, Sulfites, Garlic, Vinegar, Onion, Olive Oil allergies.


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