Ingredients
FAVORITE RESTAURANTS, BON A
3 tbsp butter
1 tbsp oil
1 chicken, cut up
3/4 tsp salt
3/4 cup raspberry vinegar
1 1/4 cup chicken stock, good quality
1 1/4 cup whipping cream
1 raspberry vinegar
1 salt and pepper
Directions
Les Pastoureaux, Paris, France Heat butter and oil in lg skillet. Add
chicken and saute on all sides until golden brown. Remove from skillet
using tongs and sprinkle with salt. Set aside. Drain off fat and
return skillet to heat. Deglaze pan by adding 3/4 c raspberry
vinegar. Return chicken to pan, add stock and simmer covered until
chicken is tender and juices run clear. Transfer chicken to serving
platter and keep warm. Bring liquid in pan to boil, then reduce heat
and cook until sauce is consistency of light cream.Add cream and
reduce sauce again. Add additional vinegar, salt and pepper to taste.
Stri in juices that have accumulated on platter. Pour sauce over
chicken and serve. S: Fav Rest Rs, Bon A
Servings: 4 servings
Chicken W/Raspberry Vinegar Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
Written cooking instructions as an idea can be traced back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just very basic hieroglyphic instructions for preparing meals.
Moving our culinary historical trip onwards, we have two interesting recipe books published in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the indian food that we all know today, but instead accounts of the types of meals on the menues of the rich people of those days. When we get to the 1900s, cooking books are starting to become popular as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Chicken W_Raspberry Vinegar Sauce recipe.
