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: