rvb's Balsamic and Vidalia Braised Chicken

[dawnnys]

serves 4

Ingredients:

1 frying chicken cut into serving pieces (i skinned mine)

2 vidalia onions cut into 8 wedges and separated

3 TBL olive oil

1 cup red wine

1/2 cup balsamic vinegar

1/4 cup powdered dried mushrooms (they powder easily in a blender or food processor)

3 TBL dried tarragon (rosemary or thyme would do well, too)

1/4 cup cream (light, heavy, fat free – whatever)

Preparation:

sauté the chicken over medium-high heat until well browned.

remove the chicken, sauté the onions till limp and put the chicken back in the pan.

mix the wine, vinegar, mushrooms and herbs; pour over the chicken and onions, reduce heat to low, cover and braise for about 30 minutes.

remove the chicken to a serving platter, reduce the liquid to about 1/2 cup over high heat, remove from heat and add cream.

pour sauce over chicken and serve with rice or pasta.

Variations:

you could add fresh mushrooms to this. i’d sauté them with the onions. if you leave the powdered mushrooms out, thicken the sauce with a little corn starch.