| 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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