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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

French Chicken in Vinegar Sauce with Pepper-Spiked 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.  

Cooking Light NOVEMBER 1996

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

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)

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.

Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 20%
  • Fat: 8.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 33.5g
  • Carbohydrate: 39.7g
  • Fiber: 4.4g
  • Cholesterol: 116mg
  • Iron: 3.8mg
  • Sodium: 827mg
  • Calcium: 118mg
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French Chicken in Vinegar Sauce with Pepper-Spiked Polenta recipe

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