Braised Chicken with Herbs and Shallots

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

Serves: 4

I made this two nights ago and my husband and I just loved. While it was in the oven baking, it filled up the whole house with a wonderful aroma. My husband walked in the house and just went nuts over the smell. He just couldn't help himself to three helpings.

4 fresh chicken thighs
1/2 cup flour
2 tablespoons olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tablespoons balsamic vinegar
1 1/2 cups chicken stock
2 teaspoons crushed dried rosemary
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon crushed dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Dredge chicken thighs in flour to coat.

Heat olive oil in a large ovenproof saut? 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 saut? 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.