Chicken with Raspberry Vinegar - chicken

Method

• Season chicken.
• Heat butter and oil; brown chicken on both sides over high heat.
• Pour off fat.
• Reduce heat to medium-low, add garlic and 1/4 cup of the vinegar; simmer, covered, for 20 minutes.
• Pour in remaining vinegar, stirring up brown bits; raise heat and boil until vinegar has reduced to a thick glaze, about 5 minutes.
• Add tomatoes to chicken along with thyme, parsley and chicken stock; boil for 5 minutes, or until liquid had been reduced by half.
• Season.
• With slotted spoon, transfer chicken to a warm serving platter.
• Strain pot liquor, pressing hard on garlic to extract more flavour.
• Spoon strained sauce over chicken.