Chicken With Raspberry Ginger Sauce(Serves 4) - cooking recipe

Ingredients

3 Tbsp. butter
1 Tbsp. oil
1 (2 1/2 to 3 lb.) chicken, cut into serving pieces
3/4 tsp. salt
3/4 c. raspberry vinegar
1 1/4 c. rich chicken stock
1 1/4 c. whipping cream
raspberry vinegar
salt and freshly ground pepper

Preparation

Heat butter with oil in large skillet or wok.
Add chicken and saute on all sides until golden.
Remove from skillet and sprinkle with salt and pepper.
Set aside.
Drain excess fat and return to skillet to heat.
Deglaze pan by adding 3/4 cup raspberry vinegar. Return chicken to pan.
Add stock and simmer, covered, until chicken is tender and juices run clear with pricked with a fork. Transfer chicken to a serving
platter and keep warm.