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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