Yield: 2 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 larges | Shallot -- slivered |
4 \N | Pieces chicken thighs |
\N \N | 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 |
\N \N | 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