Chicken Bistro

Course : Chicken
Serves: 2
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2 tablespoons olive oil
2 large shallot -- slivered
4 pieces chicken thighs without skin
3 tablespoons red wine vinegar
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon tomato paste
1 teaspoon tarragon
1 large tomato -- diced
1 teaspoon salt and pepper

Preparation / Directions:

Heat oil in a large skillet over medium high heat. Add shallots and cook stirring often, just until they begin to brown around the edges. Add chicken and season with salt and pepper. Cook until well browned. Pour off any fat, reserve 1 or 2 tabelspoons. Return pan to heat. Pour in vinerar and stir up any browned bits from pan. Add broth, wine, tomato paste, tarragon, and tomato. Reduce heat and simmer until chicken is cooked. Transfer chicken to warm platter, and boil sauce until thick. Spoon over chicken.

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