BRAISED CHICKEN WITH HERBS AND SHALLOTS
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 350Â°F.
Dredge chicken thighs in flour to coat.
Heat olive oil in a large ovenproof sautÃ© 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 sautÃ© for about 1 minute, or until you can smell
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.