Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken thighs |
| \N \N | Salt and pepper |
| 1 tablespoon | Oil |
| 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