Monday, November 23, 2015

French Bistro Chicken

From the kitchen of One Perfect Bite...This recipe is at least a decade old and it was among those I pulled from my old recipe box last week. It, like many of the others buried there, was often used and retired only because we had it so often we tired of it. I made it for our dinner tonight and was reminded why it originally found such favor with my family. I think your family will enjoy too. It is reasonably quick to prepare and it can be on the table within an hour. Properly garnished, it can serve as a company as well as a family meal and I know you will be pleased with it. Here is how it is made.

French Bistro Chicken in Balsamic Vinegar Sauce...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

8 skinned, preferably boned, chicken thighs or leg and thigh combination
2-1/2 cups coarsely chopped onion
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons Balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper


1) Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add onion, cook 5 minutes or until lightly browned. Add chicken and saute each side 3 minutes or until browned.
2) Combine wine and next 8 ingredients in medium bowl and stir well until blended. Add to chicken, cover, reduce heat and simmer 20 minutes. Serves 4-6.

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Esse frango ficou uma delĂ­cia! Um aspecto maravilhoso.

From the Kitchen said...

I am busily copying your chicken recipes as we are a bit weary of mine. Hope you have a delicious Thanksgiving!


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