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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A recipe from Ricardo that looks so good. Ingredients:
4 boneless skinless chicken breast halves |
2 tablespoons olive oil |
24 cipollini onions, peeled or 24 pearl onions |
24 garlic cloves, peeled and whole |
1/2 cup white wine vinegar |
3/4 cup chicken stock |
1 cup tomato, diced |
1 tablespoon honey |
1 tablespoon fresh tarragon, chopped |
salt and pepper |
Directions:
1. Put the rack in center of oven. Preheat to 350°F.
2. In a large skillet, brown the chicken on each side in oil. Add salt and pepper. Set aside in a square baking dish of about 8 inches.
3. In the same skillet, brown the onions and garlic cloves. Add more oil if needed. Add salt and pepper. Deglaze with white wine vinegar and pour on the chicken. Cook in oven about 30 minutes (flip the chicken at mid-cooking).
4. Add chicken stock, tomatoes and honey. Keep cooking about 10 minutes. Adjust seasoning and sprinkle with tarragon.
5. Serve with mashed potatoes.
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