Chicken bistro
2 servings
Ingredients
| Quantity | 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 | ||
Directions
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