1 C. fresh raspberries, 1⁄2 sieved and 1⁄2 whole
Handful fresh thyme leaves, divided
4 large chicken thighs or breasts
Salt and pepper
3 Tbsp butter, divided
1 Tbsp olive oil
1⁄2 C. dry white wine
2 Tbsp white balsamic vinegar
1 large shallot, minced
1⁄2 C. chicken stock
Season your chicken well with salt and pepper. In a large skillet, melt 1 Tb. of the butter along with the oil over high heat. When the butter stops foaming put in the chicken skin side down, and sauté for a minute.
Turn down the heat to medium and cook till the skin is brown (about 5 minutes) then turn it and cook the other side, scattering about half the thyme leaves over. When it’s cooked thru, remove it and keep warm.
Pour the fat out, and add the wine, vinegar, shallot, and minced thyme and boil for 2 minutes, then add the stock and boil till it’s reduced to about 1⁄4 cup. Stir in the reserved raspberry puree, add the rest of the butter, and warm through. Slice the chicken or leave it whole and serve with the sauce, some thyme, and the rest of the whole berries scattered over.
4 C. raspberries
2⁄3 C. sugar
1⁄2 tsp lemon juice
2 tbsp butter
1 1⁄2 C. biscuit mix
3 tablespoons melted butter
1 egg, beaten
1⁄2 cup milk
In a mixing bowl, toss the raspberries with the sugar and lemon juice.
Spread berries out into a buttered 10x6 inch baking dish. Dot with 2 tablespoons butter.
In another mixing bowl, add biscuit mix, melted butter, egg, and milk; stir just to combine.
Drop spoonfuls of dough over fruit.
Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is). Serve warm with whipped cream.