0 recipes from contoocook and beyond


2 lbs. chicken thighs
2 tbsps. olive oil
3 large garlic cloves, minced
l tsp. dried crumbled rosemary
l cup chicken broth
2 tbsps. red wine vinegar

Season chicken thighs with s & p. Heat oil in heavy large skillet
over high heat. Add chicken and saute until brown, about 5 mins.
per side. Reduce heat to med-low, cover and fry until chicken is
cooked through, about l5 mins. Transfer to bowl. Discard all but
2 tbsps. drippings from skillet. Add garlic & rosemary. Cook until
just fragrant, stirring constantly, about l min. Add broth and
vinegar to skillet. Increase heat and boil until sauce is reduced to
l/2 cup, scraping up browned bits, about 7 mins. Season sauce to
taste with s&p. Return chicken and any accumulated juices to skillet
cover, and cook over very low heat until chicken is heated, about
l0 mins. Spoon sauce over.
Serves 4.

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