Recipe - Chicken Bistro

2 tablespoon Olive oil
2 lg Shallot slivered
4 Pieces chicken thighs
Without skin
3 tablespoon Red wine vinegar
One fourth cup Chicken broth
One fourth cup White wine
1 tablespoon Tomato paste
1 teaspoon Tarragon
1 lg Tomato minced
Salt and pepper

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.

Recipe By : Chicago Tribune

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip