Chicken and Onions in Ginger-Raspberry Sauce

Filed in archive Recipes on January 23, 2007

1 whole chicken, cut up, backbones, wingtips and neckbone reserved for another use

salt and freshly ground black pepper to taste

3 tablespoons extra virgin olive oil

4 small onions, sliced, about 2 cups

1/2 cup seedless raspberry jam

2 tablespoons red wine vinegar

3 tablespoons dark soy sauce

1 tablespoon finely chopped candied ginger

1 teaspoon dried rosemary, crumbled

Season chicken to taste with salt and pepper and set aside until ready to cook.

Heat oil in a large saucepan or casserole over medium heat. Add onions and saute until limp, about 2 minutes. Add chicken pieces and cook, stirring every 5-10 minutes, until chicken is cooked and tender, about 30-45 minutes. Remove chicken with a slotted spoon into a bowl. Add the rest of the ingredients and cook, whisking, until thickened, about 5 minutes. Return chicken to pan and stir to coat with sauce. Serve hot, with sauteed green beans or other vegetables on the side.

Note: Make sure you crumble the dried rosemary as you add them in, or else your children might think you used the pine needles from your dead Christmas tree. I know. I speak from experience. Better yet, use fresh rosemary if you have it.