Recipe

French Chicken In Vinegar Sauce With Pepper-spiked Polenta Recipe

	Pointsevenout / All my dishes 10 months, 2 weeks ago To keep prep time to a minimum, we purchased boned, skinned chicken thighs. Ask your butcher to bone and skin them for you. Taken from Cooking Light 2000. Prep:12m Cook:31m Servings:4	Pointseveno
	chicken

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Ingredients

Olive oil-flavored cooking spray

2 1/2c onion, chopped

8 (3oz) chicken thighs, skinned, boned

1/2c dry white wine

1/2c chicken broth, fat-free, less-sodium

3T tomato paste

2T balsamic vinegar

1t dried tarragon

2t brown sugar

1/4t salt

1/4t ground red pepper

dash of black pepper

PEPPER-SPIKED POLENTA

cooking spray

4c water

1c yellow cornmeal

1/2t salt

1/4 to 1/2t crushed red pepper

1/4c parmesan cheese, grated

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; 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.

Combine wine and next 8 ingredients in a medium bowll. Add onion and wine mixture to chicken; cover reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta.

While chicken is cooking prepare Pepper-Spiked Polenta;

Coat a 2-quart casserole with cooking spray; add water, cornmeal, salt and pepper. Cover with casserole lid; microqave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese.

Serving size 2 thighs, about 1/2cup sauce, and 1cup polenta; 398 calories; 21% from fat

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