Some cosmetic changes in preparation for larger site changes in the works.
Pat-NoCal | French Chicken in Vinegar Sauce |
|
Veteran Member 6244 posts Joined: Dec 9, 2005 Options |
Posted to Thread #18 at 3:00 pm on Dec 22, 2005
French Chicken in Vinegar Sauce
Olive oil-flavored cooking spray (I used about 1 tbsp olive oil) 2-1/2 cups onion coarsely chopped 8 3 oz. skinned, boned chicken thighs (I used w/bone) 1/2 cup dry white wine 1/2 cup chicken broth 3 tbsp tomato paste (I used tomato puree) 2 tbsp balsamic vinegar 1 large clove garlic, minced 1 tsp fresh tarragon or 1/2 tsp dried 1/2 tsp brown sugar 1/2 tsp salt 1/8 tsp red pepper (orig. recipe called for 1/4 tsp) dash black pepper 1 cup sliced fresh mushrooms Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned Combine wine and next remaining ingredients except mushrooms in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 15 minutes. Add sliced mushrooms, combine with chicken and sauce, simmer another 5 minutes or until chicken is done. Pat’s notes: This is great served over fresh fettucine. Would also be good with steamed rice. Adapted from Cooking Light |
Other messages in this thread:
- 18. French Chicken in Vinegar Sauce - Pat-NoCal - 3:00pm on 12/22/05 (0)