2 tbsp. blackberries
1/4 c. white vinegar
1 chicken, quartered
1 tbsp. oil plus 1 tbsp. butter
1/4 c. brown sauce
2 tbsp. butter

Marinate berries in vinegar for 1 hour, then squeeze through sieve. Brown chicken in oil and butter; remove. Add vinegar to skillet and deglaze. Reduce to 1 tablespoon, then add brown sauce (gravy of equal parts flour, liquid, and fat lightly browned) and chicken and bake at 325 degrees for 45 minutes. Serve chicken topped with pan juices that have been swirled with butter. Garnish with fresh blackberries.