Raspberry chicken

1 chicken, 3 1/2 lbs
Sauce Espagnole
raspberry vinegar
black pepper
Cut the chicken into 8 pieces. Freeze the wings. Heat up a large aluminium or cast iron skillet over a medium-high flame. Remove all excess moisture from the chicken pieces with paper towels. Brown the chicken in peanut oil, seasoning immediately after browning. Degrease the pan and place it into oven for 18-20 minutes. During roasting, turn the pieces twice.

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.