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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lost Recipes by Marion Cunningham Ingredients:
4 chicken thighs |
4 -6 tablespoons butter or 4 -6 tablespoons olive oil |
salt and pepper |
1/2 cup vinegar (red wine, rice, whatever) |
1/2 cup water |
2 garlic cloves, minced |
1 teaspoon dried tarragon |
1 teaspoon dried parsley |
Directions:
1. Heat the oil and/or most of the butter, saving a bit for the final step. Salt and peper the chicken while the butter is heating, then brown the chicken on all sides over medium high heat for about 10 minutes. Add 1/4 cup of the vinegar plus the water. Then cover the pan and cook for another 15 minutes or so, until the chicken is done.
2. Put the chicken on your serving dish and keep warm. Add the garlic and cook a minute or so, until softened and smelling heavenly. Add the rest of the vinegar and cook down a few minutes. Add the last bit of butter, a tablespoon or two (and a tablespoon of tomato paste if you’d like!). Pour the sauce over the chicken and sprinkle with tarragon and parsley.
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