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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I've been cleaning through all the stacks of recipes that I've printed from the internet that I've wanted to try - not even sure where I got this one. Makes for an elegant weeknight meal - dinner on the table in less than an hour! Ingredients:
2 tablespoons oil |
6 chicken thighs, boneless, skinless |
1/2 teaspoon salt |
6 garlic cloves, peeled and halved |
4 shallots, peeled and halved |
2/3 cup dry red wine |
1/2 cup chicken broth |
1 tablespoon tomato paste |
1/2 teaspoon dried rosemary |
Directions:
1. In a large skillet, heat oil over medium heat.
2. Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
3. Place chicken on plate and cover with foil to keep warm.
4. Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
5. Add wine, broth, tomato paste and rosemary.
6. Increase heat to medium and bring to a boil.
7. Return chicken to skillet.
8. Reduce heat to low.
9. Cover chicken and cook until no longer pink - about 25 minutes.
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