Chicken Bistro

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Title: Chicken Bistro
Yield: 2 Servings
Categories: American, Poultry


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=

Recipe By : Chicago Tribune