I've been trying random flavor combinations since I started to cook, and I've stumbled on several things that I really love. Fruit + Balsamic Vinegar has been at the top of that list since I've started playing around with flavors.
Here's my recipe for something that isn't a new concept, it's just one of my favorites to make.
Raspberry Balsamic Chicken:
4 Chicken Breasts/ Thighs or Duck Breasts
1 Cup Balsamic Vinegar
1 Tbsp Sugar
1 Tsp Salt
1 Tsp Pepper
1½ Cups Raspberries (divided)
4 Garlic Cloves (sliced)
¾ Cup Olive Oil
1 Tbsp Poultry Seasoning
1 Lime (Cut into wedges) Optional
First, wash off the chicken and pat dry to ensure that they are free of any residue or bone shards.
Then, place the balsamic vinegar, 1 cup of raspberries (I prefer black raspberries, but red or golden work just as well, crushed), sugar, salt, pepper, poultry seasoning, and olive oil into a bowl big enough to hold all 4 pieces of meat and some room for the marinade. Whisk the marinade until it becomes slightly emulsified, reserve ¼ cup, and then add your choice of meat in taking care to coat them evenly.
Let them marinate for at least 30 minutes, but do not let them sit for longer than 6 hours! (I’ve found that an hour to an hour and a half works out the best; you can marinate a little longer for duck.)
When you are ready to cook them, set your oven for 325ºF and arrange the chicken evenly spaced apart on a baking sheet. Let it bake for 20-30 minutes (until done if chicken). Use a knife or a meat thermometer (internal temp should be 165ºF) If the juice that comes out is clear, then you are all good to go, if not, then let it bake in there a bit longer.
DO NOT WANDER OFF AT THIS POINT!
Set your oven to broil and caramelize the reserved vinegar sauce on your choice of meat until richly brown but NOT BURNED!
Once your chicken is done, let them rest for about 5 minutes before serving. Then, just before serving, squeeze some lime juice on them as well as place some raspberries with them.
This dish pairs well with: Bitter Salads like escarole, frise lettuce, or wilted mustard greens. Roasted root vegetables, or potato mash. Very versatile and easy to make.
Notes for duck: If you are cooking duck breasts, cook them to medium to medium well at most. Don't overcook duck breast as the flavor profile and texture is fantastic, but if overcooked the meat becomes stringy.
Notes for raspberry: I am very fortunate to have a very sizeable black raspberry bush that produces like crazy for me. I love the flavor and depth that they bring, and for this dish, it stands well against balsamic. This dish will work with any raspberries, so feel free to use whatever you can find (black berries also work well with this.
