Chicken bistro

Yield: 2 servings

Measure Ingredient
2 tablespoons Olive oil
2 larges Shallot -- slivered
4 Pieces chicken thighs
Without skin
3 tablespoons Red wine vinegar
¼ cup Chicken broth
¼ cup White wine
1 tablespoon Tomato paste
1 teaspoon Tarragon
1 large Tomato -- diced
Salt and pepper

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

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