Braised Chicken In Raspberry Vinaigrette W/ Broccoli
I have this affinity for incorporating salad dressing in some dishes. I love the tangy Italian dressing added in bbq sauce which I’ve used with chicken and ribs. In this particular dish, I decided to use whatever I have left of my new favorite salad dressing, light raspberry vinaigrette that I bought at Wal-Mart a couple of weeks ago. I’ve used it in the Stuffed Tortellini & Broccoli Slaw Pasta Salad W/ Raspberry Vinaigrette and my salads a lot so it disappeared fast. I’ll have to buy a new bottle the next time I go grocery shopping.
Anyhooo, this recipe is so easy and it doesn’t require that much prep or ingredients.
| Braised Chicken In Raspberry Vinaigrette W/ Broccoli |
Author:
Cook time: 40 mins
Total time: 40 mins
Serves: 4
INGREDIENTS
- 1 cup Light Raspberry Vinaigrette salad dressing
- 4-6 chicken pieces (thighs, legs)
- 1 little bit of oil
- 1 1/2 cup of water
- 2 tsp of Worcestershire sauce
- sprinkle of garlic powder
- sprinkle of salt pepper
- 1 medium head of broccoli, cut in florets
INSTRUCTIONS
- Heat up oil in a sauté pan. Brown the chicken pieces, skin-side down first. 6-8 minutes of each side.
- Add the raspberry vinaigrette, water, Worcestershire sauce, garlic powder, salt and pepper. Stir gently, cover the pan. Let that cook for 35-40 minutes in medium heat. Stir occasionally.
- Add broccoli florets in the last 8-10 minutes of cooking. Try to maintain the broccoli’s crunchiness.
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Call her Dexie. She bosses around everybody in her kitchen.
Hi Dexie,
I just found your site yesterday and was brave enough to try your Braised Chicken in Raspberry Vinaigrette with Broccoli recipe. Yours looks amazing. I cooked it tonight and mine was not caramel colored like yours. I’m just beginning to cook, so maybe I didn’t really braise it. Still, it tastes cook. I look forward to trying more recipes on your site.
Thanks!
@Raki, thanks. Simmer it a little longer perhaps