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1 1/2
pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
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1
medium onion, cut into thin slivers
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2
cloves garlic, minced
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1
tablespoon olive oil
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1/2
cup white wine vinegar
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1/4
teaspoon salt
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1/8
teaspoon pepper
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1
cup reduced-sodium chicken broth
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1/2
cup golden raisins
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2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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1
teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1
tablespoon cold water
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1 1/2
teaspoons cornstarch
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2
tablespoons toasted pine nuts
1. Rinse chicken; pat dry with paper towels. In a large nonstick skillet cook onion and garlic in hot oil over medium heat for 1 minute. Add chicken pieces to skillet and cook for 10 to 15 minutes or until lightly browned, turning to brown evenly. Drain well.
2. Add the vinegar, salt, and pepper to skillet. Bring to boiling. Cook, uncovered, over high heat about 5 minutes or until vinegar is nearly evaporated, turning chicken once. Carefully add broth, raisins, thyme, and rosemary to the skillet. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink. To serve, transfer chicken to a serving platter. Combine cold water and cornstarch. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Spoon some of the sauce over chicken; pass remainder. Sprinkle chicken with pine nuts. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 269,
- Protein (gm) 24,
- Carbohydrate (gm) 22,
- Fat, total (gm) 10,
- Cholesterol (mg) 71,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 334,
- Fruit () 2,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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