| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | American, Poultry | 2 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lg | Shallot — slivered |
| 4 | Pieces chicken thighs | |
| Without skin | ||
| 3 | tb | Red wine vinegar |
| 1/4 | c | Chicken broth |
| 1/4 | c | White wine |
| 1 | tb | Tomato paste |
| 1 | ts | Tarragon |
| 1 | lg | Tomato — diced |
| Salt and pepper |
INSTRUCTIONS
Heat oil in a large skillet over medium high heat. Add shallots and cook= stirring often, just until they begin to brown around the edges. Add= chicken and season with salt and pepper. Cook until well browned. Pour off= any fat, reserve 1 or 2 tabelspoons. Return pan to heat. Pour in vinerar= and stir up any browned bits from pan. Add broth, wine, tomato paste,= tarragon, and tomato. Reduce heat and simmer until chicken is cooked.= Transfer chicken to warm platter, and boil sauce until thick. Spoon over= chicken. Recipe By : Chicago Tribune File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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