Yield: 4 Servings
|4 \N||Chicken thighs|
|\N \N||Salt and pepper|
|8 \N||Small onions* and small mushrooms**|
|2 tablespoons||White wine or water|
|¼ teaspoon||Tarragon or oregano; crushed|
|2 \N||Kiwifruit; pared and sliced|
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@... on Dec 17, 1997