Tangy Raspberry Chicken w/ Crème Fraîche


  • 1 stick of butter - divided as 6 & 2 tbsp
  • 5 boneless chicken tenders, cut into ½” pieces
  • 2 large yellow onions, diced
  • 1 cup raspberry vinegar
  • 1½ - 2 cups chicken broth
  • 8 oz container of creme fraiche
  • 4 tbsp crushed tomatoes
  • 3 cups cooked white rice


  1. Add ⅔ of the stick of butter and chicken  to an electric wok (or stove-top in a pan set over medium heat) at 240º. Let the chicken turn white on all sides (if it browns, you've overcooked it), remove the chicken to a bowl, and set it aside
  2. Reduce heat to 200º (or low heat) and add the diced onions along with the rest of the butter, stir to envelope the onions in melted butter. Cover and cook 3-5 minutes
  3. Uncover, add the raspberry vinegar, raise heat to 240º (medium heat), and deglaze.  Let vinegar reduce for 10 minutes or until about 20% reduced
  4. Add the chicken broth, stir, and let mixture to come up to temperature. For a thinner sauce, add the upwards amount of broth, and for a thicker sauce, add less.  Reduce heat to 200º (low) and stir in the créme fraîche, followed by the crushed tomatoes
  5. Add the chicken back to the wok and cook 5 minutes.  Watch carefully, stirring regularly, and don't allow the créme fraîche to separate
  6. Serve over cooked rice (optional)