Inspiration comes from so many different places, but none are as fun and challenging as coming across an ingredient that I’ve never used before and figuring out a unique way to use it. For this recipe, the challenge came in the form of a delicious package from Maille. You may have heard of Maille thanks to their delicious collection of mustards and vinegars (I also remember the bottles with the chic black label in my mom’s kitchen when I was a kid), but what you probably don’t know is that they carry quite an extensive collection of flavours in both those categories. Mustard flavours like Dijon blackcurrant liqueur with white wine and roasted onions, wild thyme and white wine, and unique vinegars like mango vinegar and sherry vinegar with sun-dried tomatoes. The kind of flavours that really inspire me to get busy in the kitchen.
The three flavours that were dropped on my doorstep were the Raspberry Vinegar, the Creamy Dijon Mustard and the Horseradish Mustard. The raspberry vinegar immediately caught my attention, making it the first I decided to experiment with. It’s essentially a red wine vinegar sweetened with raspberry juice. It has a refreshing taste perfect for spring cooking. My first instinct was to toss it in a salad, but I decided to get a little wild and use it as a marinade for chicken.
The marinade is really simple to throw together, and like any marinade you should allow yourself at least 4 hours of marinading time. Of course, if you have more time and can leave it overnight, even better. The cooking process seals in the juices and gives the chicken a really moist texture with so much flavour. It’s the perfect meal to be served over a bed of lettuce or a side of roasted spring vegetables.
Raspberry Thyme Marinaded Chicken
4 chicken breast halves
1 cup Maille Wine Vinegar with Raspberry Juice
1/2 cup low-sodium chicken broth
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest
2 shallots, finely chopped
1 tbsp fresh thyme
Fresh black pepper
1. Place the chicken breasts in a sealable bag or glass dish.
2. Combine the other ingredients and add the mixture to the chicken. If your chicken is in a bag, seal the bag and give it a shake. Or, if it’s in a glass bowl, turn the chicken over a few times to make sure it’s properly coated.
3. Let marinate for 4 hours or overnight, turning the chicken a few times.
4. Once marinaded, remove the chicken from the bag and place in an oven-proof glass baking dish. Cover the dish with foil. Don’t throw out the marinade!
5. Bake the chicken at 350°F for about 30 minutes.
6. In the meantime, place the reserved marinade in a small saucepan and simmer for about 15 minutes.
7. After 30 minutes, uncover the chicken and bake for another 15-20 minutes, basting it with the marinade every 5 minutes or so.
If you like raspberry flavour and want to bring out those notes a little more, I recommend adding a few tablespoons of raspberry preserves to the basting liquid for extra flavour.
[All photos are my own and not to be used without permission]