Recipe by Chef Mike Reining, host of the Radio Kitchen. This dish has a long-cooked taste, but is actually something you can whip up in about 25 minutes. Since vinegar and wine are not a great combination, I recommend a dark beer or even a stout to enjoy with this dish.
Ingredients
1/2 pound
pearl onions -- blanched and peeled
2 tablespoons
canola oil
2 teaspoons
unsalted butter
6
boneless, skinless chicken breasts
2/3 cup
white wine vinegar
1/2 cup
white wine
1 1/3 cup
chicken stock
2/3 cup
tomatoes -- cut into medium dice
10
fresh basil leaves
10
new potatoes -- cut into medium dice
1 10 ounce can
artichoke hearts -- canned in water
1/3 cup
mushrooms
2 tablespoons
corn starch
Instructions
1.
Seaon the chicken with salt and pepper. Then, in a large skillet, brown chicken in clarified butter. Once cooked, remove the chicken from the pan, to a warm platter. Pour off excess fat.
2.
Add the onions, vinegar and wine to the saute pan and cook over medium-hing heat until reduced by half.
3.
Add stock, vegetables, and basil. Bring to a boil. Then return to a simmer and cook for 20-25 minutes.
4.
In small bowl or measuring cup, make a slurry by combining the cornstarch with about 2 tablespoons of water. Still until all the lumps are gone.
5.
While the vegetable liquid is simmering, add a bit of the slurry to the pan. Keep adding until the desired thickness is achieved. Add the chicken to allow to heat through. Serve.
