Instructions:
Saute carrots, celery, onion and leek in 3 tablespoons of oil with the rosemary, bay leaf and thyme. In a large pan, heat the remaining oil and brown chicken on all sides.Season with salt and pepper. Add the vegetables to the pan with the chicken and continue cooking all the ingredients together. In a separate pan, caramelize the sugar in the reduced chicken stock, then add the vinegar. Reduce over low heat for five minutes, then pour in the juice from the chicken and reduce further for 10 minutes. Pour this sauce on the chicken and vegetables and saute for another 20 minutes or so. Dice the mushrooms and tomato, mix in the parsley and add to the chicken just before it's finished cooking. Season with salt and pepper. Serves 4 to 6.
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