| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Food and Wine online |
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Attributes:
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Quick and Easy |
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Comments:
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Almost as good as the original French recipe! |
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Serving Suggestions:
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Ingredients:
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1/2 cup good red wine vinegar 1/2 cup low-sodium chicken broth 1 tbs. honey 1 tbs. tomato paste 2 tbs. unsalted butter 8 large chicken thighs, trimmed Salt and freshly ground pepper 4 garlic cloves, thinly sliced 3 large shallots, thinly sliced 3/4 cup dry white wine 2 tbs. cream fraiche (can substitute sour cream) 3 tbs. chopped tarragon |
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Instructions:
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DIRECTIONS In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. Add the cream fraiche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve. |
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Related recipes:
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None |
2009-09-28