| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Jewish | 4 | Servings | |
INGREDIENTS
| 4 | Chicken thighs | |
| Salt and pepper | ||
| 1 | T | Oil |
| 8 | Small onions* and small | |
| mushrooms** | ||
| 2 | T | White wine or water |
| 1/4 | t | Tarragon or oregano, crushed |
| 2 | Kiwifruit, pared and sliced |
INSTRUCTIONS
Source: Foodday (www.foodwine.com/food/foodday) for Dec 17, 1997 Dry chicken; season with salt and pepper. Heat oil in medium-sized skillet. Place chicken, skin-side down, in skillet; brown over medium heat until golden. Turn chicken; add onions and mushrooms. Saute until chicken and vegetables are golden brown. Add wine and tarragon. Simmer, covered, about 30 minutes or until chicken is cooked and tender. Add kiwifruit; cook and stir gently about 1 minute or until kiwifruit is thoroughly heated. Salt and pepper to taste. *One large onion, cut into eighths, can be substituted. **Four large mushrooms, halved, can be substituted. Posted to JEWISH-FOOD digest V97 #327 by jchavelh@notes.cc.bellcore.com on Dec 17, 1997
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