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Ingredients
1 tbsp plus 1½ tsp all-purpose flour
1/8 salt
Dash pepper
1 pound 2 ounces chicken parts, skinned
2 tsp olive or vegetable oil
1 garlic clove, minced
¾ cup water
1/3 cup dry red table wine
1 tbsp balsamic or red wine vinegar
1 packet instant beef broth and seasoning mix
1 bay leaf
½ cup each frozen pearl onions, sliced carrot and sliced mushrooms
2 tbsp dark raisins
Method
On sheet of wax paper or a paper plate combine flour, salt and pepper;
dredge chicken in flour mixture, coating all sides.
In 2-quart nonstick saucepan heat oil; add chicken and cook over high
heat, turning occasionally, until browned, about 3 minutes.
On each
side.
Reduce heat to medium-high; add garlic and cook until golden,
about 15 seconds.
Add water, wine, vinegar, broth mix and bay leaf and
stir to combine.
Increase heat to high and bring mixture to a boil; add
vegetables and raisins.
Reduce heat to medium-low, cover, and let
simmer, stirring occasionally, until vegetables are tender and chicken
is cooked through, about 15 minutes.
Remove and discard bay leaf.
MAKES 2 SERVINGS.
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