Poulet Sauté a la Portugaise
Sara
Copied from Bon Apetit 1984!
ingredients
- 6 servings cooked rice
- 12 boneless chicken breast
- 3 Tbs. Flour
- 1/4 cup olive oil
- 3 Tbs. minced garlic
- 2 Tbs. paprika
- 1 cup veal stock
- 1 cup pearl onions, boiled and peeled
- 1/2 cup vermouth
- 1 Tbs. basil
- 1 Tbs. thyme
- 1 Tsp. organo
- 1 cup diced tomato
- 1/2 cup sliced green onion
directions
- 1
Pat chicken dry. Season with salt and pepper, dredge in flour and shake off excess. Heat oil over medium-high flame. Brown chicken, remove.
- 2
Reduce heat to low add garlic and paprika, cook 3 minutes. Add stock, onion, vermouth, basil, thyme and oregano and bring to a boil. Reduce heat and simmer till onions are tender, about 10 minutes. Stir in tomatoes, return chicken to pan. Cover and simmer till chicken is tender, about 8 minutes.
- 3
Remove chicken, stir in green onions, cook 5 minutes. Adjust seasonings, serve over rice.
Source: Mom
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