Clay Pot Raspberry Balsamic Chicken (Recipe)

Made this one up last night, with the ingredients we had around.

Clay Pot Raspberry Balsamic Chicken

Start out by soaking your clay pot for at least 20 minutes, both the bottom and the lid completely immersed. While it's soaking make the sauce.

2-3 lbs boneless skinless chicken thighs (or parts)

Sauce:

1 package frozen raspberries, defrosted

1/2 sugar or to taste

2 Tablespoons sherry (optional)

1 Tablespoon white wine vinegar (or distilled white)

1/3 Cup balsamic vinegar

2 teaspoons of annie or other safe dijon mustard

2 Tablespoons extra virgin Olive Oil

Small sprig of fresh rosemary

2 teaspoons salt (we use kosher salt, so a bit more kosher salt)

couple grinds of fresh pepper

Throw everything in a heavy bottom pot and heat over med until everything is well combined and boiling low, then add:

2 Tablespoons corn starts (or 1-3/4 t arrowroot starch) mixed well into

1/4 cup water

Turn the heat to medium high and stir constantly to mix the starch in. Once the mixture thickens just slightly, remove from heat.

Please the chicken thighs (or parts) into the pre-soaked clay pot and then gently poor the raspberry mixture over it, making sure you've coated all the meat well. Cover and place in a COLD OVEN. Turn heat up to 350F and let cook for about 70-75 minutes. Check to make sure the meat in the middle is done through, all ovens are different.

Serve with orange zest and parsly as a garnish. Great over rice or couscous or quinoa on a bed of romain lettuce.

Cheers!

~Miriam

© 2012, Miriam Mason