| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken thighs |
|
|
Salt and pepper |
| 1 |
tb |
Oil |
| 8 |
|
Small onions* and small mushrooms** |
| 2 |
tb |
White wine or water |
| 1/4 |
ts |
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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