This is one of my all time favs, and is delicious served with some fresh French bread to mop up all the sauce. I don’t know what it is about sauces that makes them so appealing to me, but it no doubt has something to do with my French background. That probably explains my love of wine too! ;)
As always, this recipe comes from allrecipes.com, and the original can be found here. I made a few adjustments last night, based on suggestions from other reviewers.
My main changes were to use chicken thighs instead of breasts (not only because of price, but because they’re more tender), to substitute red wine for the water in the recipe, and to add ½ of an onion. I’ve made the recipe many times before, but had followed it exactly in the past. I found the changes added that certain “oomph” and it turned out delicious!
| Chicken Pierre |
- 12 skinless, boneless chicken thighs
- 1/4 cup flour
- 1/2 tsp salt
- pinch ground black pepper
- 3 tbsp butter
- 1/2 onion, chopped
- 1/2 cup red wine
- 1 (14.5 oz) can stewed tomatoes, with liquid
- 2 tbsp brown sugar
- 2 tbsp white vinegar
- 2 tbsp Worcestershire
- 1 tsp salt
- 2 tsp chili powder
- 1 tsp mustard powder
- 1/2 tsp celery seed
- 1 clove garlic, minced
- 1/8 tsp hot pepper sauce
- Combine flour, ½ tsp salt, and pepper in a bowl. Coat chicken in mixture. Melt butter in saucepan over med-high heat and brown chicken on all sides. Remove from pan and set aside.
- Sauté onions in the same pan until softened and slightly browned. Pour wine into pan to quickly deglaze. Stir in remaining ingredients. Bring to a boil. Return chicken to pan, reduce heat, and simmer until chicken is cooked through, 20 to 30 mins.
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