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

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

from skinnytaste.com
40 min

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

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

Directions

  1. 1

    Season the chicken with salt and pepper.

  2. 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.

  3. 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.

  4. 4

    Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.

  5. 5

    Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.

  6. 6

    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.