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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
8 chicken thighs, deboned and skinned |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon oil |
3 large carrots, cut diagonally into 1/8 inch slices |
1 1/2 cups thinly sliced celery |
1 medium onion, thinly sliced |
1 cup chicken broth |
1/2 cup grapefruit juice |
1/4 cup dry sherry |
1 teaspoon dried tarragon leaves |
2 tablespoons water |
1 1/2 teaspoons cornstarch |
1 grapefruit, peeled and sectioned |
fresh mint leaves, if desired |
Directions:
1. Sprinkle chicken with salt and pepper.
2. Heat butter and oil in large skillet over medium heat; add chicken.
3. Cook until golden, 4 to 5 minutes on each side.
4. Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling.
5. Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes.
6. Place chicken in center of serving platter.
7. Arrange vegetables around chicken, keep warm.
8. Blend water and cornstarch in small bowl; stir into sauce in skillet.
9. Cook stirring until thick, about 2 minutes.
10. Add grapefruit to cornstarch mixture; cook until grapefruit is hot.
11. Pour the sauce over chicken and vegetables.
12. Garnish with mint leaves.
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