Rosemary Chicken with Raspberry Glaze tastes very elegant and fruity. The same recipe can be made with turkey breast or pork tenderloin. The raspberry glaze is made with raspberry jam, balsamic vinegar shallots and rosemary and has a rich flavor without being overwhelming.
Often, when making a meat, chicken, fish with a nice sauce, I am inclined to serve just that. Meat and sauce, nothing else. I know it is not etiquette, not done, not enough for many, and in all fairness not always enough for me. Still it is always on my mind as it kind a forces you to eat and enjoy slowly, one bite at a time. Enjoy the flavors to the fullest.
If I were to serve it with a side dish, I would do bakes potatoes, mashed potatoes, a plain salad or a simple cooked veggie. Nothing to distract the flavors of the meat, nothing to distract my eye or taste buds from the main dish. Isn’t that what you have in a restaurant as well. In a steakhouse you’ll get a steak of some sort and most of the times you’ll need order the side dishes separately and they come separately; in different bowls. See my point?
So let’s focus on this Rosemary Chicken with Raspberry Glaze recipe. I made this with chicken, but your can use this fruity sauce on turkey, and veal and pork equally well. The chicken is rubbed with salt, pepper and rosemary and then cooked in a skillet. Roughly 5 minutes on each side or more until done. I prefer however to slightly under-cook the chicken and then keep it warm in aluminum foil placed in the oven on the ‘warm’ setting, so it continues to cook without drying out.
I am using this technique after a number of attempts; I know how important it is do not eat under-cooked chicken, but I also know how unpleasant it is to eat dry over-cooked chicken. Unfortunately, there is not set time for this, as it depends on the thickness of the chicken breast. So my rule of thumb is to cook a chicken breast, max. 5 minutes per side and then let is ‘cook’ in the oven for another 5-10 minutes, wrapped in aluminum foil. It is resting, while cooking, at least that’s my philosophy. To be on the safe side, use a cooking thermometer to check the temperature of the thickest part of the chicken breast – it should read around 160-170 degrees F.
Another technique I use, to avoid dry chicken meat, is brining. I used to use the overnight brining, soaking the chicken breast in water and salt, but recently I tried brining the chicken for about 15 minutes in warm water. A technique I learned from Gimme Some Oven; and it works equally well. Thank you Ali, you just made my brining less time consuming. I brine because I don’t like dry chicken meat, I just slightly under-cook it and finish it in the oven wrapped in alu foil, because I don’t like dry chicken. I guess, you can see I don’t like dry chicken.
Talking sauce; a rather simple procedure. Chop the shallot and saute it in some oil, add the chicken (rubbed and all) and cook they way you like it or my way (brine or no brine and cook and finish in the oven). Add raspberry jam, and balsamic vinegar to the skillet and allow jam to become liquid. Add salt and pepper if needed.
To place the Rosemary Chicken with Raspberry Glaze you can do 2 things; keep the chicken breast as is and pour the sauce over it or slice it thinly, keep ‘together’ and then pour the sauce over the slices. Decorate with a few fresh raspberries and ENJOY!