| 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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