| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Thinly sliced drained sun-dried tomatoes; reserving 1 1/2 |
| ; packed in oil, tablespoons of the | ||
| ; oil | ||
| 1 | lg | Whol chicken breast with skin and bones; (about 1 1/4 |
| ; pounds), halved | ||
| 1 | sm | Onion; chopped fine |
| 2 | lg | Garlic cloves; minced |
| 1/2 | ts | Dried basil; crumbled |
| 1/4 | ts | Dried hot red pepper flakes; or to taste |
| 1/2 | lb | Mushrooms; sliced |
| 1/2 | c | Dry red wine |
| 1/2 | c | Chicken broth |
| 2 | tb | Tomato paste |
| A beurre manie made by kneading together | ||
| ; 1 1/2 teaspoons softened unsalted | ||
| ; butter and 1 1/2 teaspoons minced | ||
| ; all-purpose flour | ||
| 3 | tb | Minced fresh parsley leaves; (preferably |
| ; flat-leafed) |
INSTRUCTIONS
In a heavy skillet heat the reserved tomato oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate. In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, until the onion is softened. Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened. Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm, covered. Whisk the beurre manie into the sauce, whisking until sauce is smooth, add the sun-dried tomatoes, and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken. Serves 2. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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