French Chicken in Vinegar Sauce with Pepper-Spiked Polenta

French Chicken in Vinegar Sauce with Pepper-Spiked Polenta Recipe
HOWARD L. PUCKETT
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.  

Yield:

4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)

Recipe from

Nutritional 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

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
Tarragon sprigs (optional)

Preparation

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.

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.

Note:

November 1996
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