dawn_mo
Well-known member
going on the site. Just to keep things going, I am going to post an oldie but goodie. I have posted this before, but it is one of those that you don't think people try. People! Try!
* Exported from MasterCook *
BASALMIC VINEGAR CHICKEN
Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1 ounce dried porcini mushrooms -- stems removed8 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 and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.
NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.
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* Exported from MasterCook *
BASALMIC VINEGAR CHICKEN
Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1 ounce dried porcini mushrooms -- stems removed8 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 and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.
NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.
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