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Chicken With Tomatoes, Shallots and Vermouth

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“The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986 Hot pan, cold oil.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan with a cover, sauté the chicken in the olive oil.
  2. When the chicken is brown, remove it to a heated platter and add the shallots to the pan.
  3. Sauté for 3 minutes and then add the vermouth and tomatoes.
  4. Cook until the tomatoes are soft and tender and then return the chicken to the pan.
  5. Add the oregano, salt and pepper and cover.
  6. Simmer until the chicken is tender, about 20 minutes.

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