Raspberry Chicken

     Perfect for a spring supper! Raspberry Chicken in a Wine & Raspberry Marinade that you reduce to create a sauce that you spoon over your chicken!                                                                             

6 to 8 Boneless Skinless Chicken Thighs or Breast
1/2 Cup Shiraz Cabernet Red Wine ( I used Yellow Tail)
1/2 Cup White Vinegar
4 TBS Heaping of Honey
1 TBS Minced Garlic
3 TBS Minced Fresh Parsley
1 TSP Sea Salt
1 Cup Black Raspberries ( Fresh Black Raspberries)
3 TBS Butter

Place thawed chicken in a large zip lock bag. Mix all the other ingredients together, except the butter,  stirring well. Pour over chicken & refrigerate 4 hours. Preheat oven to 350 Degrees . Place chicken in a deep casserole or baking pan that has a lid. Cover chicken with the marinade. Cover & bake for 45 minutes. Remove chicken from the pan & pour the marinade with all the juices into a sauce pan. Return chicken to the covered pan cover to keep warm. Add the butter to the marinade & cook on high stirring now & then until sauce reduces & becomes slightly thick. Plate chicken & spoon a generous amount of the thickened sauce over each piece of chicken & serve ! Serves 4 !