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Braised Chicken with Herbs and Shallots

Recipe Ingredients

  • 4 fresh chicken thighs
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 6 shallots, coarsely chopped
  • 3 clove garlic, crushed
  • 1/4 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups chicken stock
  • 2 teaspoons crushed dried rosemary
  • 1 teaspoon crushed dried thyme
  • 1 teaspoon crushed dried basil
  • 1 teaspoon crushed dried marjoram
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Method

  1. Heat oven to 350 degrees F.
  2. Dredge chicken thighs in flour to coat.
  3. Heat olive oil in a large ovenproof sauté pan with a lid. Add shallots and allow to brown.
  4. Add chicken and sear on each side, about 2 minutes per side. Add garlic and sauté for about 1 minute, or until you can smell the aroma.
  5. Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes.
  6. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil.
  7. Cover and bake for 20 to 30 minutes, or until chicken is tender.
  8. Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.

Yield: 4 servings

Posted by bettyboop50 at Recipe Goldmine May 9, 2001.




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