Yield: 1 servings
|⅓ cup||Red wine vinegar|
|½ cup||White wine|
|1 cup||Chicken stock|
|2||Rounded tablespoons of tomato paste|
|1||Cloves garlic; peeled and crushed|
|(1 to 2)|
|Salt and pepper|
Melt the butter in a fry pan and fry the chicken thighs a few at a time until brown, then set aside. Pour all the grease from the pan and pour in the red wine vinegar, white wine and chicken stock and deglaze the pan.
Add the tomato paste, garlic, salt and pepper and place the chicken pieces back in, skin side down.
Cover and cook slowly turning the chicken from time to time for 30-35 minutes or until the chicken is cooked.
Take the chicken from the pan and set aside in a warm place while you make the sauce.
Remove any fat from the liquid left in the pan, bring the sauce to the boil and beat in the butter.
Check for salt and pepper, retun the chicken to the pan and serve at once.
Converted by MC_Buster.
Per serving: 2411 Calories (kcal); 187g Total Fat; (72% calories from fat); 148g Protein; 8g Carbohydrate; 866mg Cholesterol; 3383mg Sodium Food Exchanges: 0 Grain(Starch); 20½ Lean Meat; 0 Vegetable; 0 Fruit; 25 Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.