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Tulips and Other Flowers with Raspberries
Jean-Baptiste Robie
Buy This Art Print At AllPosters.com
James Beard’s Raspberry Chicken
Berries - A Country Garden Cookbook
by Sharon Kramis, HarperCollins World
"One summer at James Beard’s cooking classes in
Seaside, Oregon, we had
this wonderful chicken dish. The raspberry vinegar adds a fruity
note that complements the chicken well. I find that cooking the chicken uncovered
and over
low heat prevents steaming, which can toughen the meat."
4 tablespoons unsalted butter
6 chicken breast halves, rib bones left in, skin removed
3 shallots, finely chopped
2/3 cup raspberry vinegar
1 tablespoon tomato paste
2 medium tomatoes, finely chopped
1/2 cup chicken broth,
homemade or canned
2 tablespoons unsalted butter
3/4 cup fresh raspberries, for garnish
2 tablespoons chopped chives, for garnish
In a large, heavy-bottomed frying pan, melt the butter over medium
heat. Add chicken breasts, meat side down. Cook uncovered for 5 minutes, until golden
brown, then turn the pieces over and cook for an additional 5 minutes. Add the shallots.
Turn the heat down slightly and cook for an additional 10 minutes. Transfer chicken to a
warm platter.
Pour raspberry vinegar into the frying pan and bring to a boil.
Boil for 2 minutes. Turn heat down and stir in the tomato paste, tomatoes and chicken
broth. Simmer until sauce thickens slightly. Swirl in 2 tablespoons butter to finish the
sauce.
Return chicken pieces to the pan, turning them in the sauce several
times
to coat well. Cook for 10 minutes on low heat.
Arrange chicken pieces on serving platter and pour sauce over the
top. Sprinkle with fresh raspberries and chopped chives. Serves 6.
Index - Poultry Recipe Archives
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