Chicken Bistro
- 2 tb Olive oil
- 2 lg Shallot -- slivered
- 4 Pieces chicken thighs
- Without skin
- 3 tb Red wine vinegar
- 1/4 c Chicken broth
- 1/4 c White wine
- 1 tb Tomato paste
- 1 ts Tarragon
- 1 lg Tomato -- diced
- 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
