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Categories:Viewed: 38 - Published at: 8 years ago
Ingredients
- 2 tablespoons oil
- 6 chicken thighs, boneless, skinless
- 1/2 teaspoon salt
- 6 garlic cloves, peeled and halved
- 4 shallots, peeled and halved
- 2/3 cup dry red wine
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary
Method
- In a large skillet, heat oil over medium heat.
- Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
- Place chicken on plate and cover with foil to keep warm.
- Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
- Add wine, broth, tomato paste and rosemary.
- Increase heat to medium and bring to a boil.
- Return chicken to skillet.
- Reduce heat to low.
- Cover chicken and cook until no longer pink - about 25 minutes.
