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French Chicken in Vinegar Sauce with Pepper-Spiked Polenta

HOWARD L. PUCKETT
Yield 4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)
Create an elegant yet easy chicken dish by cooking chicken thighs in a skillet with a savory sauce of onion, balsamic vinegar and white wine.  Serve the saucy chicken over peppery polenta for a satisfying main dish that's great for entertaining.  

Ingredients

  • Olive oil-flavored cooking spray
  • 2 1/2 cups coarsely chopped onion
  • 8 (3-ounce) skinned, boned chicken thighs
  • 1/2 cup dry white wine
  • 1/2 cup fat-free chicken broth
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • Dash of black pepper
  • Pepper-Spiked Polenta
  • Tarragon sprigs (optional)

Nutrition Information

  • calories 372
  • caloriesfromfat 20 %
  • fat 8.2 g
  • satfat 2.4 g
  • monofat 2.3 g
  • polyfat 1.7 g
  • protein 33.5 g
  • carbohydrate 39.7 g
  • fiber 4.4 g
  • cholesterol 116 mg
  • iron 3.8 mg
  • sodium 827 mg
  • calcium 118 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.

  2. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.