View Full Version : Rev: French Vinegar Chicken w/Pepper-Spiked Polenta (CL Complete)
03-18-2002, 08:01 AM
The French Vinegar Chicken from CL Complete takes chicken thighs (I used boneless, skinless breasts) and simmers them in a sauce of onions, balsamic vinegar, tomato paste, white wine and tarragon. The result is very tender, flavorful chicken with just a hint of sweetness from the balsamic and tarragon. Served over the Pepper-Spiked Polenta and it's divine! The polenta is cooked until just firm enough to spoon out, with a touch of cayenne and some parmesan. It can have a kick, depending upon how much red pepper you add. Spoon the chicken and its sauce on top and dig in!
I served this with Roasted Brussel Sprouts in Garlic- the recipe that Catherine posted last week from December 2000. Delicious!! I tripled the amount of garlic and the brussel sprouts were buttery-tender and so flavorful.
This was very easy to put together- make the polenta while the chicken is simmering; the brussel sprouts can go in the oven when you start on the chicken.
The meal got an 9/10- a definite repeater all way 'round.
03-18-2002, 08:55 AM
K Valley -- would you post the recipe for the French Vinegar Chicken? It sounds delicous.
03-18-2002, 09:19 AM
Here you are, Beth. Oops- got the title wrong :o
French Chicken in Vinegar Sauce with Pepper-Spiked Polenta
The Complete Cooking Light Cookbook
Prep: 12 minutes Cook: 31 minutes
To keep prep time to a minimum, we purchased boned, skinned chicken thighs. Ask your butcher to bone and skin them for you I used boneless, skinless breasts
Olive oil-flavored cooking spray
2 1/2 cups chopped onion
8 (3 oz) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Dash of black pepper
Pepper-Spike Polenta (pg 253)
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onionl cook 5 minutes or until lightly browned. Remove onion from pan. Increase heat to high. Add chicken; cook 3 minutes on each side or until browned.
2. Combine wine and next 8 ingredients in a medium bowl. Add onion and wine mixture to chicken; cover, reduce heat and simmer 20 minutes. Serve with Pepper-Spiked Polenta.
Yield: 4 servings (serving size 2 thighs, about 1/2 cup sauce, and 1 cup polenta).
Calories: 398; FAT: 9.3; Fiber: 3.7
Prep: 1 minute Cook: 12 minutes
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
1. Coat 2-quart casserole with cooking spray; add water, cornmeal, salt, and pepper. Cover with casserole lid; microwave at HIGH for 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.
Yield: 4 servings (serving size 1 cup)
Calories: 151; Fat 2.2; Fiber 1
I did not cook mine in the microwave- I much prefer the normal stovetop method...
03-18-2002, 09:28 AM
Thanks so much! This will go on the menu for next week. . . .
03-18-2002, 07:54 PM
I've been making that dish since I first saw it in an old CL magazine. It's one of our favorites. I don't care for polenta so I subbed coucous and added pepper and parmesan. It also tastes good w/ doctored up mashed potatoes.
03-18-2002, 08:33 PM
is there a good substitute for tarragon? i may try this tomorrow and probably won't get to the store in time ... busy day tomorrow ...
sounds delicious ... have the CL book with it in ... and it looks delicious too ...
never had polenta? what does it take like? think i might do it on top of mashed potatoes instead ...
03-19-2002, 06:53 AM
Mexican Mint Marigold is one of the best substitutes around for tarragon -- but I'd venture a guess that that isn't a staple at most people's homes :D
Basil can be used with some success in place of tarragon -- though, using basil alone, you will lose the pleasant anise-flavor of the tarragon in the process. You might think about adding a dash of chervil, fennel seed or aniseed instead (or in addition to basil).
03-19-2002, 06:59 AM
thanks lorilei ...
i have basil, fennel seed and aniseed ... so it looks like i'm in luck ...
03-19-2002, 08:43 PM
We had this tonight, over quinoa. I also made the Red Onion Focaccia from the March CL. We liked the French chicken--it was simple to make and not too exotic. The rest of the family is a little burned out on recipes with "stange" ingredients, so this was a hit tonight.
And the Red Onion Focaccia is a repeater! I am usually terrified of yeast breads, but this one was simple...and good. In my oven it was a little over done at 25 minutes, so you might want to watch it carefully.
12-05-2003, 07:21 AM
Reviving this thread, too. Can you tell I got CL Complete from the library? :) KValley really described this nicely. We loved it--to us it tasted like a quick chicken paprikash. I followed the recipe (and liked the thighs, but am sure it would be good with any chicken part), but I did not have a full tsp of fresh tarragon. My cayenne was really spicy, so even with just a 1/4 tsp in each dish this had a very nice bite. And it was on the table in 30 minutes. Served with some peas. I'll definately make this again!
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.