Chicken Bistro Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
2 large: Shallot, slivered
4 Pieces: chicken thighs,
Without skin,
3 tbsp: Red wine vinegar,
1/4 cup: Chicken broth,
1/4 cup: White wine,
1 tbsp: Tomato paste,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry