Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)

Name: Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
Prep time: 5 min
Cook time: 35 min
Total time: 35 min
Ingredients: 32 oz 8 lean and trimmed boneless, skinless chicken thighs; kosher salt and fresh pepper; 1/2 cup red wine vinegar; 1 cup chicken broth; 1 tbsp honey; 1 tbsp tomato paste; 1 tsp butter; 1 large shallot (thinly sliced (3/4 cup)); 2 cloves garlic (thinly sliced); 1/2 cup dry white wine; 2 tbsp light sour cream; 2 tbsp fresh chopped parsley

4.7

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Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 35 minutes

Servings: 4

Author : Gina

french chicken recipe

Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)

Instructions

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Step 1

Season the chicken with salt and pepper.

Step 2

In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.

Step 3

In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Cover and simmer about 20 minutes until tender.

Step 4

Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

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