It was wonderful! Even the little ones enjoyed it. Thanks for a wonderful and easy recipe!
Regards,
Barb
BALSAMIC VINEGAR CHICKEN
Recipe By : Gourmet/Penny Evans
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Casseroles
Amount Measure Ingredient --
Preparation Method
1 ounce dried shiitakemushrooms -- stems removed
8 chicken thighs --
skin removed
2 slices bacon -- 1/4 inch
thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup Basalmic vinegar
1 tablespoon cornstarch -- in 2T
water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice
In a small bowl, soak mushrooms in 1 cup of
boiling water. Drain well, save liquid.
Remove stems and chop tops. Dredge chicken
with flour. In a large skillet cook bacon
until brown. Remove and set aside. Add
chicken to skillet and brown on both sides.
Transfer to a plate and set aside. Discard
fat in pan. Add olive oil to skillet. Brown
garlic over low heat for 1 minute. Add the
mushroom liquid, wine broth, vinegar, and
boil for 4 minutes. Add the cornstarch,
tomatoes, chicken, and simmer for 10 minutes,
covered. Add the mushrooms, bacon and 1
tablespoon Basalmic vinegar and cook for 10
minutes, covered. Sprinkle with chopped
parsley. Serve with rice.
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Regards,
Barb
BALSAMIC VINEGAR CHICKEN
Recipe By : Gourmet/Penny Evans
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Casseroles
Amount Measure Ingredient --
Preparation Method
1 ounce dried shiitakemushrooms -- stems removed
8 chicken thighs --
skin removed
2 slices bacon -- 1/4 inch
thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup Basalmic vinegar
1 tablespoon cornstarch -- in 2T
water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice
In a small bowl, soak mushrooms in 1 cup of
boiling water. Drain well, save liquid.
Remove stems and chop tops. Dredge chicken
with flour. In a large skillet cook bacon
until brown. Remove and set aside. Add
chicken to skillet and brown on both sides.
Transfer to a plate and set aside. Discard
fat in pan. Add olive oil to skillet. Brown
garlic over low heat for 1 minute. Add the
mushroom liquid, wine broth, vinegar, and
boil for 4 minutes. Add the cornstarch,
tomatoes, chicken, and simmer for 10 minutes,
covered. Add the mushrooms, bacon and 1
tablespoon Basalmic vinegar and cook for 10
minutes, covered. Sprinkle with chopped
parsley. Serve with rice.
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