Remove the pan from the oven, and the chicken from the pan. Degrease the pan. The skillet can be de-glazed with either raspberry vinegar or a combination of raspberry vinegar and white wine (extremely reduced raspberry vinegar has a tendency of being too potent). Add a few ladles (2/3 cup) of Sauce Espagnole. Reduce the sauce slightly. Turn off the flame and finish the sauce with a few knobs of fresh, cold butter - about 2 Tbl. Drench the chicken in sauce before serving.