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    BRAISED CHICKEN WITH HERBS AND SHALLOTS


    Source of Recipe


    meals.com and meryl at rc

    List of Ingredients




    4 fresh chicken thighs (or chicken breasts)
    1/2 cup flour
    2 tablespoons olive oil
    6 shallots, coarsly chopped
    3 cloves 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

    Recipe



    Preheat oven to 350°F.

    Dredge chicken thighs (or breasts) in flour to coat.

    Heat olive oil in a large ovenproof saute pan with a lid. Add shallots and allow to brown. Add chicken and sear on each side, about 2 minutes per side. Add garlic and saute for about 1 minute, or until you can smell the aroma. Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil. Cover and bake 20 to 30 minutes, or until chicken is tender.

    Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.

    Makes 4 servings

 

 

 


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