French Chicken In Vinegar Sauce With Pepper Spiked Polenta Recipe
Ingredients
| Olive oil-flavored vegetable cooking spray | ||
| 2 1/2 cups coarsely chopped onion | ||
| 8 (3-ounce) skinned, boned chicken thighs | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2 cup fat-free chicken broth | ||
| Tomato Paste | 3 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Dried tarragon | 1 Teaspoon, minced | |
| Brown sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Black pepper | 1 Dash | |
| Pepper-Spiked Polenta | ||
Directions
Coat a large non-stick skillet with cooking spray, and place skillet over medium-high heat until hot.
Add onion, and cook 5 minutes or until lightly browned.
Add chicken, and saute on each side 3 minutes or until browned.
Combine wine and next 8 ingredients in a medium bowl; stir well.
Add wine mixture to chicken mixture; cover, reduce heat, and simmer for 20 minutes.
Add onion, and cook 5 minutes or until lightly browned.
Add chicken, and saute on each side 3 minutes or until browned.
Combine wine and next 8 ingredients in a medium bowl; stir well.
Add wine mixture to chicken mixture; cover, reduce heat, and simmer for 20 minutes.
Chef
