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Enjoy the 4,000+ Low Carb Recipes!!!
Really delicious....tastes like it came from a country French bistro!
1 can diced tomatoes, drained
6 ea boneless, skinless chicken thighs
3 tbsp butter
3 tbsp red wine vinegar
1/3 cup white wine
1/3 cup chicken broth
1/2 tsp dried tarragon
salt and pepper to taste
How To Prepare:
Mince shallots. Melt 1 tbsp of the butter in pressure cooker. Add chicken and brown on both sides; remove from pan and set aside.
Add vinegar to pressure cooker and scrape any browned bits from the bottom. Add shallots and cook until softened, about 2 minutes, stirring constantly. Add tomatoes, wine, stock and tarragon, salt and pepper and then arrange chicken on top. Cover and bring to full pressure. Once full pressure is reached, cook for 10 minutes. Release pressure and remove chicken and set aside, covered with foil.
Increase heat to high and boil sauce til thick, about 5 minutes. Add xanthum or another thickening agent if desired. Stir in remaining 2 tbsp of butter and adjust seasoning. Return chicken to pan and turn to coat.
Number of Servings:
Carbs per serving - include all nutritional information if known:
306 calories, 17 g fat, 28 g protein, 5 g carb, 1 gr fiber, net 4 carbs