how2heroes » Tangy Raspberry Chicken w/ Crème Fraîche

Entrees » Tangy Raspberry Chicken w/ Crème Fraîche

A dish that's been years in the making, Ken Balch shares his technique for a quick chicken entree that he whips up in a wok. Raspberry vinegar livens up the chicken and creme fraiche adds a creamy texture. A helping of crushed tomatoes gets into the mix and then Ken serves it up with rice. Easy, piece of cake, one wok, no waiting. Sweet deal, Ken!

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Ingredients

1 stick of butter - divided as 6 & 2 tbsp
5 boneless chicken tenders, cut into ½” pieces
2 large yellow onions, diced
1 cup raspberry vinegar
1½ - 2 cups chicken broth
8 oz container of creme fraiche
4 tbsp crushed tomatoes
3 cups cooked white rice

How-to

Add ⅔ of the stick of butter and chicken to an electric wok (or stove-top in a pan set over medium heat) at 240º. Let the chicken turn white on all sides (if it browns, you've overcooked it), remove the chicken to a bowl, and set it aside
Reduce heat to 200º (or low heat) and add the diced onions along with the rest of the butter, stir to envelope the onions in melted butter. Cover and cook 3-5 minutes
Uncover, add the raspberry vinegar, raise heat to 240º (medium heat), and deglaze. Let vinegar reduce for 10 minutes or until about 20% reduced
Add the chicken broth, stir, and let mixture to come up to temperature. For a thinner sauce, add the upwards amount of broth, and for a thicker sauce, add less. Reduce heat to 200º (low) and stir in the créme fraîche, followed by the crushed tomatoes
Add the chicken back to the wok and cook 5 minutes. Watch carefully, stirring regularly, and don't allow the créme fraîche to separate
Serve over cooked rice (optional)