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• My baba's red raspberry chicken!

My Baba's Red Ripe Raspberry Chicken.
<br />
<br />4 Organic chicken breasts skinned and boned.
<br />2 Fat cloves garlic fine minced.
<br />1 Small red onion minced.
<br />One pint washed red raspberries+ a handful for garnish.
<br />2 Tbs olive oil. + 2 Tbs. olive oil for the chicken.
<br />Salt/pepper to taste.
<br />1/4 cup white dry wine for the onion mixture + 1/4 cup for the chicken...
<br />1/4 cup light brown sugar or organic sugar.
<br />1 Tbs. Unsalted butter.
<br />
<br />Heat the olive oil; add the garlic and onion, sauté until light and translucent.
<br />Add the dry white wine.
<br />Scrape the bits from the pan.
<br />Remove the onion and garlic and set aside.
<br />Add remaining olive oil.
<br />Use the salt and pepper and rub the chicken breasts.
<br />
<br />Brown the breasts until Carmel in color.
<br />Add the fresh raspberries and the brown sugar.
<br />Add the onion mixture, re-season with salt and pepper add the white wine.
<br />
<br />Simmer on low for 20-25 min or until the raspberries are now a liquid and thick as syrup is in the pan.
<br />Flip the breasts in the pan to coat. Probe the chicken for internal temp of 168. When finished...remove the breasts and lightly cover before carving.
<br />
<br />Add 1 Tbs. unsalted butter to the pan this will gloss and thicken the sauce. You could strain the mixture over the chicken. We like to eat it with the seeds. A good loaf of crusty bread will delight you. And a great glass of Cab. would compliment this savory/sweet dish. Garnish with fresh Raspberries.
<br />
<br />ENJOY:)
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