Chicken Bistropoultry 2 tablespoon olive oil 2 large shallot -- slivered 4 pieces chicken thighs 1 without skin 3 tablespoon red wine vinegar 1/4 cup chicken broth 1/4 cup white wine 1 tablespoon tomato paste 1 teaspoon tarragon 1 large tomato -- diced 1 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 |
