Chicken with Raspberry Vinegar Sauce

3 tablespoon (3/8 stick butter)
1 tablespoon oil
1 (2-1/2 to 3-pound) fryer, cut into serving pieces
3/4 teaspoon salt
3/4 cup raspberry vinegar
1 1/4 cup good quality chicken stock
1 1/4 cups whipping cream
Raspberry vinegar
Salt and freshly ground pepper

Heat butter and oil in large skillet. Add chicken and saute on all sides until golden brown. Remove from skillet using tongs and sprinkle with salt; set aside.

Drain off excess fat and return skillet to heat. Deglaze pan by adding 3/4 cup raspberry vinegar.

Return chicken to pan, add stock and simmer covered until chicken is tender and juices run clear. Transfer chicken to serving platter and keep warm.

Bring liquid in pan to boil, then reduce heat and cook unitl sauce is consistency of light cream.

Add cream and reduce sauce again.

Add additional vinegar, salt and pepper to taste. Stir in juices that have accumulated on platter. Pour sauce over chicken and serve.

Servings: 3-4