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"Mary Magdalene" Bistro Chicken (serves 4) “This dish is best prepared the day before, and the bone-in chicken is so much better than boneless breasts” Chef Isabella
ingredients 1 whole chicken, cut into 8 pieces 3/4 cup flour 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 1 medium red onion, finely diced 1 teaspoon minced garlic 1/4 cup red wine vinegar 1/2 cup chicken broth 1 1/2 cup diced, canned tomato (peeled) 1 tablespoon chopped, fresh tarragon
Directions: In a large, heavy skillet, heat the olive oil over medium heat. Dredge chicken in flour, making sure to shake excess off. Put chicken in skillet skin-side down first, and cook each side until deep, golden brown. Remove chicken from pan, and Set aside. Add the onion and the garlic to pan and cook until slightly softened. Return chicken to pan, and season with salt and pepper. Add vinegar and allow it to evaporate (medium heat). Add chicken broth, diced tomatoes, and tarragon. Cover, and cook over lower heat for about 20- 25 minutes. Taste for seasoning, and serve with a side of Yukon Gold mashed potatoes.
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