Tom's Raspberry Chipotle Chicken | Celia's Gourmet Foods Cookbook

Tom's Raspberry Chipotle Chicken

POULTRY 108 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Raspberry Chipotle Chicken
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Raspberry Chipotle Chicken

Ingredients

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.
  2. 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.
  3. Strain chicken and retain strained stock for other purposes. Toss chicken with raspberry chipotle sauce. (May refrigerate for one day at this point.)
  4. Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.
  5. 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.

Tom's Raspberry Chipotle Chicken



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Raspberry Chipotle Chicken

Ingredients

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.
  2. 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.
  3. Strain chicken and retain strained stock for other purposes. Toss chicken with raspberry chipotle sauce. (May refrigerate for one day at this point.)
  4. Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.
  5. 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.

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