Braised Chicken with Raspberry Vinegar
Indulge in the perfect harmony of sweet and savory flavors with this Braised Chicken with Raspberry Vinegar recipe—a gourmet delight that's simple to prepare yet bold in taste. Tender, golden-browned chicken thighs are simmered to perfection in a tangy raspberry vinegar and honey-infused sauce, complemented by the earthy aroma of fresh thyme. Sautéed shallots and garlic lend depth to the dish, while a splash of chicken stock ensures a rich, velvety finish. For a stunning presentation, garnish with fresh raspberries for a pop of color and a hint of natural sweetness. Ready in under an hour, this elegant yet accessible dinner pairs beautifully with roasted vegetables, creamy mashed potatoes, or steamed rice, making it an ideal choice for anything from a weeknight meal to a special occasion.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 pieces Shallots, thinly sliced
- 3 pieces Garlic cloves, minced
- 0.333 cup Raspberry vinegar
- 1 cup Chicken stock
- 2 tablespoons Honey
- 4 pieces Fresh thyme sprigs
- 0.5 cup Fresh raspberries (optional, for garnish)
Instructions
Season the chicken thighs with salt and freshly ground black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the sliced shallots. Sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pan by adding the raspberry vinegar, scraping up any browned bits from the bottom of the skillet. Let the vinegar simmer for 1 minute to reduce slightly.
Add the chicken stock, honey, and fresh thyme sprigs to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover the skillet with a lid, and cook for 25-30 minutes until the chicken is cooked through and tender.
Remove the lid and increase the heat to medium to slightly reduce and thicken the sauce, about 5 minutes.
Remove the thyme sprigs and transfer the chicken thighs to a serving plate. Spoon the sauce over the chicken and garnish with fresh raspberries if desired.
Serve hot with a side of roasted vegetables, mashed potatoes, or steamed rice.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 35.9 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
