Ingredients
- 4 fresh chicken thighs
- 1/2 cup flour
- 2 Tbs olive oil
- 6 shallots, coarsly chopped
- 3 clove garlic, crushed
- 1/4 cup chicken stock
- 2 Tbs balsamic vinegar
- 1 1/2 cups chicken stock
- 2 tsp crushed dried rosemary
- 1 tsp crushed dried thyme
- 1 tsp crushed dried basil
- 1 tsp crushed dried marjoram
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 350°F.
- Dredge chicken thighs in flour to coat.
- Heat olive oil in a large ovenproof saute pan with a lid. Add shallots and allow to brown. Add chicken and sear on each side, about 2 minutes per side. Add garlic and saute for about 1 minute, or until you can smell the aroma. Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil. Cover and bake 20 to 30 minutes, or until chicken is tender.
- Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.
Cooking time (duration): 45
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)
Nutritional Information:
About Mark Jala
