This is always a favourite. It produces a lot of sauce, but you will find it goes well over crispy, lemony potatoes and with mangetout. One SD reader (see comments) tried this dish very successfully with lemon and turmeric potatoes and balsamic roast asparagus.

You can easily buy raspberry vinegar these days, but it is also very easy to make. Alternatively, you’ll also see from the comments below that you can extemporise by mixing cider vinegar with grenadine – I must say I never would have thought of that!

 

Recipe for chicken with raspberry vinegar

 

For four

 

  • 4 skinless, boneless chicken breasts
  • 125g/4 oz/½ brick of butter
  • 4 tbsp/60ml/¼ cup vegetable oil
  • 8 banana shallots, finely chopped 
  • 320ml/1⅓ cups chicken stock (hot water plus a chicken stock cube)
  • 240ml/1 cup raspberry vinegar
  • 300ml/1¼ cups double cream
  • 1 teasp smoked salt
  • Indonesian long black pepper

 

  1. Put the plates in to warm
  2. In a big frying pan heat the butter
  3. Fry the chicken breasts and shallots on both sides until golden, and move the chicken onto a warmed plate
  4. Add the chicken stock and simmer for a couple of minutes
  5. Add the raspberry vinegar
  6. Return to a simmer and reduce for about five minutes
  7. Add the cream and the chicken and heat through for a minute or so gently. NB: IF YOU HEAT TOO LONG OR HARD THE SAUCE WILL CURDLE
  8. Add the seasoning and serve