Ww 6 Points - Pollo Borracho (drunken Chicken)

Total Time: 48 mins Preparation Time: 10 mins Cook Time: 38 mins

Ingredients

• Servings: 4
• 1/4 cup golden raisin
• 2 tablespoons dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 16 ounces skinless chicken breasts or 16 ounces chicken thighs
• 1 teaspoon corn oil
• 1 cup thinly sliced onion
• 1/2 ounce sliced blanched almond
• 2 large garlic cloves, crushed
• 1 1/2 cups low sodium chicken broth
• 10 small green olives, sliced
• 1/4 teaspoon dried thyme leaves
• 1/4 cup tbsps cider vinegar
• 1 tablespoon cider vinegar
• 1/4 cup tequila
• 2 teaspoons cornstarch
• 1 teaspoon sugar

Recipe

• 1 in small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. remove from heat, let stand 10 minute.
• 2 on paper plate or wax paper, combine flour, salt, and pepper. coat skinned side of each chicken breast with flour mixture. set chicken aside.
• 3 in medium non-stick skillet, heat oil; add chicken flour-side down. cook over med-high heat 5 min until golden brown. turn chicken over, cook 3 min longer. remove chicken from skillet, set aside.
• 4 in same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
• 5 add broth, olives, thyme, and reserved raisin mixture, increase heat to high. cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
• 6 in small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. add broth to mixture. bring liquid to a boil, reduce heat to low. cook, stirring occasionally, until slightly thickened. add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
• 7 chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce).
• 8 chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce).