Raspberry Chicken Thighs
Featuring: Raspberry Balsamic
- 6-8 chicken thighs
- 1 pint fresh raspberries
- 1 cup raspberry jam, with seeds
- 1/4 cup water
- ¼ cup Raspberry Balsamic Vinegar
- 1 clove garlic, minced
- 2 Tbsp chopped oregano.
Preheat oven to 375.
Salt and pepper chicken thighs. Bake at 375-degrees for 30-40 minutes, until juices run clear.
In small pan, combine raspberries with jam, water, vinegar, and garlic. Bring to medium boil, cook for 10 minutes, stirring occasionally.
Stir in chopped oregano.
Spoon glaze over chicken to serve.