Tangy and sturdy treatment for chicken.
4 whole boneless chicken breasts with skin on
1/2 cup olive oil, reserve 1 Tablespoon more
1 cup red onions, diced
2 Tablespoons freshly chopped thyme
Salt and freshly ground black pepper to taste
2 cups chicken stock
3/4 cup Burgundy or any red wine
3 Tablespoons red wine vinegar
2 cloves garlic, crushed and chopped
3 Tablespoons canned tomato puree
1 Tablespoon corn oil
Bring 1 Tablespoon of olive oil up to popping hot temperature and saute the onions over medium heat for about 10 minutes or until tender. Add thyme, salt and pepper. Remove from heat and set aside.
In saucepan add (chicken) stock, wine, tomato puree, garlic. Bring to a boil over medium to high heat. Reduce heat and simmer for 25 minutes. Pour into a bowl, cool for about 10 minutes. Add 1/2 cup olive oil, vinegar and onions. Keep warm.
Preheat the oven to 375 degrees F. Season chicken breasts to taste. Heat the corn oil in an oven proof skillet or pan. Add chicken skin down. Cook for 5 minutes until skin is golden brown. Turn them over. Place skillet in oven and roast for 8 to 10 minutes.
Remove from oven and place over low heat. Add vinaigrette, baste on top. Spoon vinaigrette over the top when serving.
Attributed to: I found this recipe on a hand written piece of paper. So I have no clue. It’s a great recipe though.