CHICKEN: This is quite a fancy dish to serve to company, while serving it to family is bound to solicit praises for the extra effort.

CHICKEN IN RASPBERRY VINEGAR & CREAM SAUCE:



1 x 2 ½ to 3 lb. chicken; cut into serving pieces

2 medium onions, sliced

2 tbsp. water

3 tbsp. butter +2 tbsp. oil

1 large tomato, peeled, seeded and chopped

2 cloves garlic, crushed

salt and pepper

bouquet garni: tie together or wrap in cheese cloth tightly

1 sprig thyme
2 bay leaves
1 stick celery
3 sprigs parsley

2 cups raspberry vinegar

1 cup whipping cream 1

1 oz. Armagnac or Cognac



Rinse, pat dry chicken pieces and rub them with salt and pepper to taste. In a non-stick skillet over medium-high heat, brown chicken, in batches if necessary, in 2 tbsp. butter and oil until golden on both sides.

Meanwhile, in a separate saucepan, combine sliced onion with 1 tbsp. butter and the water. Cook mixture over medium-low heat until onion is soft but not browned. Add tomato, garlic and bouquet garni to the onions. Place chicken pieces on top and cook over low heat for 20 minutes, or until chicken is done but not overcooked. Transfer chicken pieces to heated platter to keep warm. Remove bouquet garni and puree the onion mixture.

Pour off most of the fat from frying chicken from skillet & heat it over med-high heat

until hot. Deglaze the pan with the raspberry vinegar & drop in the bouquet garni. Cook and reduce vinegar until ½ cup remains. Discard bouquet garni and add in the onion & tomato puree. Stir in cream and the Armagnac or cognac and heat through, but do not boil, to make the sauce.

Serve chicken with the sauce.