4 chicken thighs
salt & pepper
1 T olive oil
1 cup finely chopped onion
3/4 cup peeled & diced carrot
6 cloves garlic, peeled
1/4 c raspberry vinegar
1 c chicken stock
14 oz can chopped tomatoes, drained
1 T tomato paste
1/2 t dried rosemary & basil
Sprinkle the chicken with salt and pepper. In a 12-inch non-stick skillet, heat the oil over moderate heat.
Add the chicken and saute for 2 minutes on each side or until lightly browned. Transfer chicken to a 5-quart Dutch oven.
Add the onion, carrot, garlic, salt and pepper to the skillet and saute over moderate heat, stirring occasionally, for 5
minutes or until the onion is softened. Add the vinegar and cook, stirring, 1 minute longer.
Transfer the onion mixture to the Dutch oven and stir in the stock, tomatoes, tomato paste, rosemary and basil. Bring
the liquid to a boil over high heat. Lower the heat and simmer, covered, for 30 minutes or until the juices run clear
when the chicken is pricked with fork. Transfer the chicken to a serving platter.
Skim any fat from the surface of the sauce, Cook the sauce over moderately high heat for 2 to 3 minute or until
slightly thickened, then pour it over the chicken. Serve with orzo.
Makes 4 servings.
This such a flavorful dish, and comes in at only 300 calories per serving.