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.
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
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.
This dish is so so good! I left the bone in the thighs because I was to lazy. I did take the skin off. Served it with jasmine rice and broccoli. BF had a second helping. I had to hold myself back. Give this recipe a try you will not regret it. Love Love Love it.
This is a delicious and elegant dish that is quick and easy to prepare. It tastes like something you would get in a restaurant in northern France although I have never had polenta there. I always substitute chicken breasts for the thighs and add a little sugar to the polenta. Otherwise it is perfect - one of the best recipes on this website.
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