RCI-MT.004.0244.001
Chicken with Raspberry Sauce and Onion
Chicken thighs with a raspberry sauce and whole raspberries for garnish. Serve with rice and sautéed strips of yellow squash and zucchini. Contributed by World Recipes Y-Group Makes 4 servings.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- ¼ tsp
- 4 large
- 2 tsp
- 1½ cups
- ½ cup
- seedless red raspberry jam⅓ cup
- 2 tsp
Method
1
Combine flour, salt, and pepper in a shallow bowl. Pat the chicken thighs dry and dredge both sides evenly in the flour mixture, shaking off any excess.
2
Heat canola oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 4-5 minutes per side until golden brown and cooked through.
10 minutes
3
Transfer the cooked chicken to a plate and set aside.
4
In the same skillet, add the finely chopped onion and sauté over medium heat for 3-4 minutes until softened and fragrant, stirring occasionally.
4 minutes
5
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Stir in the raspberry jam until fully dissolved.
6
Return the chicken thighs to the skillet, nestling them into the sauce. Bring to a gentle simmer and cook for 8-10 minutes until the sauce reduces slightly and thickens.
10 minutes
7
Remove from heat and stir in the butter until fully incorporated and the sauce has a glossy finish.
8
Divide the chicken among serving plates and spoon the raspberry-onion sauce generously over each portion. Serve immediately.