Last week, I needed to cook something quick while everyone was working on projects. I pulled out The Complete Cooking Light Cookbook as most of the recipes are pretty easy and healthy. French Chicken in Vinegar Sauce with Pepper-Spiked Polenta sounded really good, and it was! I adore polenta, and even my husband (who doesn’t really like polenta) liked this pepper spiked version with crushed red pepper and parmesan. I read the reviews online today, it seems that it was a hit for most even with substitutions here and there.
Speaking of substitutions, I didn’t have straight tarragon, so I used Parisien Bonnes Herbes from Penzeys, and I used regular olive oil (just used less) versus olive oil cooking spray.
Tip: Buy boneless, skinless chicken thighs, or ask your butcher to bone and skin them for you.
Yield: 4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)
- Olive oil-flavored cooking spray
- 2 1/2 cups coarsely chopped onion
- 8 (3-ounce) skinned, boned chicken thighs
- 1/2 cup dry white wine
- 1/2 cup fat-free chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper
- Dash of black pepper
- Pepper-Spiked Polenta
- Tarragon sprigs (optional)
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.
And today, I made Phở. Seriously, Phở real! BTW – thanks for all the bad puns last week on my comments. I loved them!
As I was emailing with Jamie from Doxa Home yesterday, I was reminded of what I should be doing with the chicken stock I made last weekend. Our lunch today is pictured below. YUM!