| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Caprial1 | 4 | servings |
INGREDIENTS
| 4 | Chicken thighs | |
| 1/2 | c | Flour |
| 2 | tb | Olive oil |
| 6 | Shallots; roughly chopped | |
| 3 | Cloves garlic; chopped | |
| 1/4 | c | Dry red wine |
| 2 | tb | Balsamic vinegar |
| 1 1/2 | c | Chicken stock |
| 2 | ts | Chopped rosemary |
| 1 | ts | Thyme; basil and marjoram |
| Salt and black pepper |
INSTRUCTIONS
For the chicken, dredge the thighs in flour. Heat the olive oil in a large saute pan until smoking hot. Add shallots and allow to brown. Add the thighs and sear on each side about 2 minutes on each side. Add garlic and saute for just about 1 minute or until you can smell the aroma. Add wine and vinegar and reduce by about 1/2 about 2-3 minutes. Add chicken stock and fresh herbs bring up to a boil. Cover and place in a 350 degree oven and cook 20 -30 minutes or until tender. Remove from the oven and serve on a bed of hazelnut mashed potatoes. Cover with a bit of the sauce on top and the rest on the side. Converted by MC_Buster. Per serving: 350 Calories (kcal); 21g Total Fat; (57% calories from fat); 19g Protein; 16g Carbohydrate; 79mg Cholesterol; 889mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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