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| Braised Chicken with Herbs and Shallots |
| The aroma of the herbs simmering will fill your kitchen when preparing this delicious dish. |
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| 4 |
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fresh chicken thighs |
|
| 1/2 cup |
|
flour |
|
| 2 Tbs |
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olive oil |
|
| 6 |
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shallots, coarsly chopped |
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| 3 |
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clove garlic, crushed |
|
| 1/4 cup |
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chicken stock |
|
| 2 Tbs |
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balsamic vinegar |
|
| 1 1/2 cups |
|
chicken stock |
|
| 2 tsp |
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crushed dried rosemary |
|
| 1 tsp |
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crushed dried thyme |
|
| 1 tsp |
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crushed dried basil |
|
| 1 tsp |
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crushed dried marjoram |
|
| 1/4 tsp |
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salt |
|
| 1/8 tsp |
|
ground black pepper |
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| 1 |
Preheat oven to 350°F. |
| 2 |
Dredge chicken thighs in flour to coat. |
| 3 |
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*. |
| 4 |
Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side |
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| Servings: 4 |
| Preparation time: 37 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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370.00 |
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| Calories From Fat |
|
200.00 |
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% Daily Value |
| Total Fat 22.00g |
|
33% |
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| Saturated Fat 5.00g |
|
25% |
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| Cholesterol 80.00mg |
|
26% |
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| Sodium 660.00mg |
|
27% |
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| Carbohydrates 22.00mg |
|
7% |
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| Dietary Fiber 2.00g |
|
8% |
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| Protein 20.00g |
|
40% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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