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Raspberry Vinegar Sauce

by Suzie Bellomo on February 12, 2021
Raspberry Vinegar Sauce

Ingredients:

  • 3 tsp. Dijon mustard
  • 1 (2.5 to 3 lb.) chicken, halved
  • 3 tbsp melted butter
  • 2 tbsp chopped shallots
  • 3/4 cup Il Fusti Champaign Vinegar
  • 1 tsp. chopped tarragon
  • 1 cup creme fraiche
  • 1 pt. fresh raspberries
  • Salt & pepper to taste

    Directions:

    Spread mustard on chicken. Sprinkle with salt and pepper and drizzle with butter. Broil chicken 10 minutes until browned, then bake 20 minutes at 400°. Remove chicken from pan; place pan on stove top. Add shallots, vinegar and tarragon and boil 5 minutes. Add raspberries, stirring to break up fruit in sauce. Pour pool of sauce on serving platter and top with chicken.

    For this recipe, we used:

     
     
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