Braised Chicken with Herbs and Shallots

Yield: 4 servings

Ingredients

• 4 fresh chicken thighs
• 1/2 cup all-purpose 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

Instructions

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.

Attribution

Posted by bettyboop50 at Recipe Goldmine May 9, 2001.