Tangy Raspberry Chicken w/ Crème Fraîche
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)