Edward Ladell - Stein Grapes Raspberries and Plums
Stein, Grapes Raspberries and Plums
Edward Ladell
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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


James Beard’s Raspberry Chicken



"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

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  Jean-Baptiste Robie - Tulips and Other Flowers with ...
Tulips and Other Flowers with Raspberries
Jean-Baptiste Robie
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James Beard’s Raspberry Chicken
Berries - A Country Garden Cookbook
by Sharon Kramis, HarperCollins World

Rare and Out of Print Books

"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.

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