French Chicken in Vinegar Sauce
with Pepper-Spiked Polenta

Yield: 4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)
Source: Cooking Light Magazine - November 1996
CL Comments: Buy boneless, skinless chicken thighs, or ask your butcher to bone and skin them for you.
Comments from a PA Kitchen: Loved the sauce and the polenta. The "pepper spiked" aspect was very mild. The pepper flakes imparted just the tiniest touch of heat. The sauce was a little tangy, a little sweet, a little tomatoey, it was good. Nice flavor; would make again. It would also be good with boneless skinless chicken breasts instead of thighs.


Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper
Pepper-Spiked Polenta
Tarragon sprigs (optional)


  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
  2. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.


Healthy Units: 7 per serving
CALORIES 372 (20% from fat); FAT 8.2g (sat 2.4g, mono 2.3g, poly 1.7g); PROTEIN 33.5g; CARB 39.7g; FIBER 4.4g; CHOL 116mg; IRON 3.8mg; SODIUM 827mg; CALC 118mg;

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