BURGUNDY CHICKEN

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Burgundy Chicken image

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!

Provided by LARavenscroft

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a large skillet, heat oil over medium heat.
  • Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
  • Place chicken on plate and cover with foil to keep warm.
  • Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
  • Add wine, broth, tomato paste and rosemary.
  • Increase heat to medium and bring to a boil.
  • Return chicken to skillet.
  • Reduce heat to low.
  • Cover chicken and cook until no longer pink - about 25 minutes.

*** Explore more Burgundy Chicken Recipes »

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