Chicken Bistro

Title:
Chicken Bistro

Yield:
2 Servings

Categories:
American,
Poultry




Ingredients:





     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