Tom's Raspberry Chipotle Chicken

Tom's Raspberry Chipotle Chicken

Ingredients

• •1 large chicken, cut up
• •1-3/4 cups chicken broth (1 can or homemade)
• •1/2 cup chopped onion
• •1/2 cup chopped celery
• •4 large cloves garlic, cut in fourths
• •2 teaspoons dried rubbed sage
• •2 teaspoons dried thyme
• •1/2 bay leaf
• •Water
• Sauce:
• •2 Tablespoons butter
• •1/2 sweet onion, minced
• •3 cloves minced garlic
• •1/8 cup Celia's Raspberry Lime Ricky Balsamic Vinegar
• •1/8 cup Celia's Chipotle Garlic EVOO
• •Kosher salt

Directions

1. Place chicken in a large stockpot along with chicken broth, onion, celery, garlic, sage, thyme, and bay leaf. Add water to just barely cover contents. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes. Stir and skim off any foam midway through cooking. Remove cover and let cool at least 10 minutes.
3. While chicken is cooking, make the sauce. Heat a heavy saucepan over medium-high heat. Add butter and sweet onion. Reduce heat to medium and sauté until onions are soft and translucent. Add garlic. Stir-fry 2 minutes. Deglaze pan with the balsamic vinegar and EVOO, scraping up any browned bits from the bottom into the sauce. Add salt. Stir until smooth. Let cool until chicken is done.
5. Strain chicken and retain strained stock for other purposes. Toss chicken with raspberry chipotle sauce. (May refrigerate for one day at this point.)
7. Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.
9. Arrange chicken on prepared baking pan. Sprinkle lightly with kosher salt. Bake 25 minutes (30 to 40 minutes if refrigerated) in preheated oven until lightly browned. Serve hot.