Meats & Fish
3-1/2 lbs Chicken, boneless skinless thighs
Salt and pepper to taste
1/3 cup Flour
.
3 Tbs Olive oil
1-1/2 tsp Thyme, dry or 4 sprigs fresh
1-1/2 tsp Rosemary, dry or 2 tsp fresh chopped
3/4 tsp Oregano, dry or 2 tsp fresh chopped
1-1/2 Tbs Minced garlic
2 Bay leaf
2/3 cup Dry sherry
1-1/3 cups Chicken stock
1/4 cup Fresh Italian parsley or fresh chervil
Acquired in Seattle, 7/95.
Salt and pepper both sides of each piece. Dredge in flour.
Brown on both sides in olive oil.
Add thyme, rosemary, oregano, garlic, bay leaf and sherry. Simmer uncovered to reduce liquid by half.
Add chicken stock. Simmer uncovered for 10 minutes.
Remove bay leaf, sprinkle with parsley, serve.