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1.
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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.
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2.
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Add the onions, vinegar and wine to the saute pan and cook over medium-hing heat until reduced by half.
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3.
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Add stock, vegetables, and basil. Bring to a boil. Then return to a simmer and cook for 20-25 minutes.
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4.
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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.
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5.
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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.
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Chef Michael Reining is the host and producer of The Radio Kitchen.
Chef Mike also caters and offers his Personal Chef services, "Chef Mike
Presents!" in the greater San Francisco bay area. Email him at chefmike@radiokitchen.net
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| Reviewed By: |
HC Test |
| Great picture! |
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