Dec 26, 2010

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




This popular French chicken dish, made with vinegar, shallots, and white wine is quick and easy to make. Red wine vinegar gives it an intense, tangy flavor, that mellows as it simmers. Shallots are similar to onions, and are always a staple in my house along with onions and garlic. They can transform any ordinary dish and make it extraordinary. The ease of this dish makes it perfect for a busy weeknight dinner.

I hope you all had a wonderful holiday. I had a wonderful Christmas surrounded by family. Most of my gifts were cooking related. My husband surprised me with new Rachel Ray cookware, I got some fun kitchen gadgets and lots of cookbooks. I'm so excited to try some of the recipes from my new books and give them a makeover to share with all of you!

This recipe was adapted from Mediterranean Clay Pot Cooking by Paula Wolfert. I used skinless boneless chicken thighs, to keep it lean and replaced the créme fraîche with low fat sour cream.



Skinless Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: 2 thighs with shallot sauce Old Points: 5 pts • Points+: 6 pts

Calories: 242.5 • Fat: 7.0 g Carb: 11.0 g Fiber: 0.3 g Protein: 28.6 g


  • 8 lean chicken thighs, skin removed
  • salt and fresh pepper
  • 1/2 cup red wine vinegar
  • 1 cup fat free 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

Season chicken with salt and pepper.

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.

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.

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.

128 comments :

  1. My dear this looks divine!! Thanks for all you do to support us in the WW community. I gotta say I don't envy you having to update all of your recipes for the new plan! Hope you have a wonderful New Year!!

    Kisses
    Heather from WhipperBerry

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  2. These look incredible! My fiance and I love chicken thighs instead of breast so I am definitely bookmarking this recipe. Thanks for posting!

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  3. This is a perfect quick meal! Since I buy the bags of trader joes thighs that are already skinned and boneless I am ready to go! I may make this tonight!

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  4. How would I make this in a slow cooker crock pot?

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  5. Don't forget to revamp my pineapple cardamom upside down cake! :) :)
    Can I use chicken breasts instead of thighs here for this recipe??

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  6. Looks soooo good! Would Balsamic vinegar work?

    Thanks for the great website ...I recommend it to everyone!

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  7. I think thighs would be better, breasts might get rubbery and it really needs to simmer.

    I wouldn't use balsamic, but any wine vinegar would work, maybe even cider vinegar.

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  8. Oh this one was delicious. I made this dinner today and the whole family loved.

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  9. Looks delicious! I love thighs - they have so much flavor!

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  10. Thanks Gina my family loved this recipe!

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  11. I made this for dinner last night! It was delicious! The only change I made (or should I say addition) was that I added sliced baby portabella mushrooms! Thanks, Gina!

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  12. Great idea adding portabella mushrooms! Happy you all enjoyed this!

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  13. Oh my...this was delicous. I couldn't improve this at all...the sauce way outstanding!!!

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  14. This recipe was amazing! Thanks for sharing!

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  15. Delicious! I wouldn't change a thing :)

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  16. I made it for New Years dinner, everyone agreed it was delicious! I actually left out the cream altogether, when I tasted the chicken after the simmering it was amazing, so I thought there was no need to add more calories to it. Thank you!

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  17. Looks great! Adding it to my menu for this weekend :) Do you think it would freeze well? I'm looking for ways to make single serve portions for myself.

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  18. Made this tonight, and it was scrumptious! My whole family (aged 2 to 41) loved it. Thank you!

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  19. Duchess in Denim1/2/11, 8:21 PM

    I made this for dinner tonight... it was OMG good. My Uncle who's a potroast and potatoes kinda guy cleaned his plate!
    My five year old didn't like it though, she's not super finicky but I wasn't surprised.
    I served it with baked sweet potatoes and steamed broccoli. Perfect

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  20. I haven't tried freezing it but I'm sure it will. So happy you all liked it, I loved it too. Can't wait to make it again!

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  21. Oh Holy Crap! This was UNBELIEVABLE! I also added Baby Bella's but kept everything else the same.. Thank you for another wonderful recipe!

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  22. made this tonight, and it was really good- great flavor, the meat was so tender it was almost a liver consistancy (i mean that in a good way- chicken can come out stringy as everybody knows, so that is TENDER). was wondering, Gina, if you had any thoughts about using the extra sauce?

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  23. I used Apple Balsamic Vinegar and I also used fat free natural yoghurt instead of sour cream as I did not have any. It worked very well. This recipe is A-mazing.

    (London, England).

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  24. Can I sub anything for the sour cream? I hate buying an entire tub of sour cream for 2tbsp cause I'll never use it

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  25. You could leave it out then. I find yogurt curdles a bit which is why I prefer sour cream.

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  26. Hi Gina wondering if i can make this ahead of time-- am hosting a dinner party for 8 people this weekend and company usually arrives 2 hours before we eat so hoping i can make some or all of the recipe ahead?

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  27. just cooked this dish its absolutely gorgeous.

    Thank you very much

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  28. Just cooked this - it was SO tasty, and full of flavour. will definitely make again! Thanks Gina!

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  29. This was the best chicken recipe I've tried and the first recipe from your site. I can't tell you how much I appreciate what you are doing for those of us that love to cook and need to be healthier. I was so afraid when I started weight watchers that I would be eating bland food and making the same thing over and over. This site is a Godsend! Thank you, thank you, thank you!

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  30. This was the first recipe that I tried from your site. It was absolutely WONDERFUL. I have never received compliments from my husband like I did when I put this on the table. The next night we had the Asian Chicken Drumsticks -fantastic. Thank you so much for what you do.

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  31. Can I sub anything for the white wine? I'm trying to get pregnant, and have sworn off all alcohol.

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  32. Amazing! I use many of your recipes in my weekly meal gameplan and everyone else loves it too! This particular recipe may be my new favorite (just don't tell the pork carnita recipe this one bumped down a notch!)

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  33. Isn't this incredibly tasty! I really love cooking with vinegar lately.

    Emily, Trader Joe's sells non alcoholic wine, I would use that instead.

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  34. I made this Saturday night and it was deeeelish. I used thighs but cut a breast in half and tossed in. I didn't find it rubbery, but it was a little dried out. Next time I will double the sauce. I had rave reviews the whole way around.

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  35. Wonderful! Made this Saturday and had the left overs tonight. Warmed it in foil while roasting veggies. So easy and just as good tonight. I am passing your blog on to all my WW and other cooking friends. Thank you Gina!

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  36. What did you serve this with?

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  37. I love all those choices! I will definitely be trying some of these – thank you for sharing!

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  38. Jessica Ferrara1/12/11, 11:47 AM

    I made this yesterday with "mom's stuffing lightened up" and a salad, and I have to say, it was one of the best meals I have had in a very long time, weight watcher's or not! I love this site and so many of the dishes! Today, I am making skinny Italian meatballs for my very picky Italian husband, who has never noticed the difference = ). Thank you for all of the great recipes!

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  39. I just found your site today, and I've been drooling over your pictures and recipes ever since. I was wanting to try this dish for supper (been trying to find a good use for some thighs my hubby picked up on accident) and was wondering if it would matter if I just used onion powder instead of the shallots? Do you know approximately how much to sub? We don't do onions in any form here, so I just use onion powder if I can't leave it out altogether...

    Thanks!

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  40. So happy you all enjoyed this, I served this with brown rice, was great.

    CG- I wouldn't use onion powder, fresh garlic would be better.

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    Replies
    1. Hey Gina. Can u make this the day before and reheat it ya think. ? My family has not been around and I've have the chicken in fridge for a couple days already. It was planned for yesterday's dinner but hubby was late, then today's dinner but both son and hubby out again. Dam! I wanna eat it. Looks so good!! Tnx

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  41. this was so yummy, even my 17 month old son ate it up. I substituted red wine (because I had some open I wanted to use up) and it was great.

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  42. graceismine1/14/11, 2:22 PM

    Just had this for lunch. It is delicious! I have tried many recipes off this website and I am consistently adding them to my "keepers." This one is no exception! Fantastic!

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  43. I made this on New Year's Eve (day after I found your blog); my husband and I practically licked our plates. When I told him it was WW-friendly, he insisted I was lying! LOL I joined WW a few weeks ago and your site has been a great resource for delicious and flavorful recipes. Thanks!!

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  44. Super delicious. I made it with boneless, skinless thighs as my grocery store didn't have any bone-in. Very good flavour, and easy to make. I served with a yam and sauteed brussell sprouts. Thank you, Gina.

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  45. I made this and couldn't remember where I got the recipe from. When talking about it with my family, they said I had to figure out where the recipe came from, as it was soooooo good and they wanted it again. After thinking about it, I figured it came from your site. So after doing a search for chicken thighs on your site, I found it. It's now printed out and place in the "keeper" cookbook! I added mushrooms and the dish was delicious!

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  46. Yes, this one certainly is a keeper!!!

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  47. Hi Gina,

    I'm wondering if I've missed a step or misunderstand something. Want to make this tonight. It says to remove pour the sauce over the chicken (that we've set aside" and then add the wine, broth, salt and pepper. I'm guessing I'm putting the chicken back in the skillet to do this? Am I not getting something?

    Thanks! GC

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  48. Hi Gina,

    I did a type-o above in asking about the directions. Take out the word "remove" before "pour". :)

    GC

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  49. Oh yes, return chicken to the pan, then pour sauce over chicken :)

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  50. Confirming that breasts end up a little rubbery on this. It looked so good, I wanted to try and I didn't have thighs. The sauce was good, but I can definitely see why it would be a good idea to stick to thighs.

    Will try this again with thighs next time!

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  51. Gina...
    You have a gift! Yet another superb dish. My kids weren't as crazy as this as they were with other ones but my husband and I sure were! We fought over leftovers for tomorrow. I doubled the garlic again and felt all the cooking times were spot on. Will definitely make this again.

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  52. I wish I could take all the credit for this one!!

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  53. Absolutely delicious!

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  54. I am making this for dinner tonight. I bought some white wine from the liquor store. They told me what I need for a dry white wine. Once I pour the wine liquid in to the dish the alcohol will evaporate, right? I have kids, so I just need to make sure no alcohol will be in the dish. Silly question I know.

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  55. I had no idea what a dry white wine was. I went to the liquor store, and they showed me what it is I was looking for. I spent about $10 on a good dry white wine. I got home, and started cooking. Once it was time to pour in the wine, I took the packaging off the top, and sure enough realized I needed a cork screw. I threw mine away a year ago. So, I went to the store to get a cork screw. I spent about $8 on one. I got home all the while my chicken is waiting to have the wine added. I pop screwed that screw in the cork, and start pulling up. The cork screw broke off in the cork. I said screw it, and added more broth to the chicken because I didn't have white cooking wine, and had it without. $18 later, and no wine. I was extremely frustrated to put it lightly. Oh well, it was still delicious! My poor Husband and kids didn't get to try it yet. My Son had basketball, and I have a zumba class. So, the kids took off to basketball without being able to eat because it wasn't done. I put it in the fridge, and will heat it up for them when they get home. I will make this again.... with the wine next time!

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  56. I always have wine in my fridge for cooking. I made this tonight too, I started making it, sauce was cooking, took the chicken out of the fridge and realized it was bad, so I threw the chicken out and franticly looked through my freezer and found chicken breasts, defrosted and used that instead. It was ok, but not nearly as goo as the thighs since I had to cook it for less time to avoid rubbery chicken. See, I have the same problems you all have from time to time!

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  57. Gina,
    That is funny we both had a frantic night last night with making this dish! LoL! :) I'm sorry you had a frantic one as well! I look at it now, and it just makes me laugh at how frantic I got because of the last minute rushes, and errors. This dish is seriously one of the best dishes I have ever made. It is a keeper. I'm going to make it for my parents, and also my Husband's parents soon! I can't wait to try it with the white wine! I just need to get a new cork screw, and get in to the bottle :) Question: Can any white wine be considered a dry white wine? I'm not sure what a dry white wine is. I just had the person at the liquor store show me the bottle I need. She really didn't explain anything to me. Also, how long does it stay good for in the fridge? Since alcohol doesn't freeze, can I put it in the freezer? Thanks for your wonderful recipes! You have made mine, and my families life, so much more tasteful, and healthy.

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  58. I made this dish last night and it was absolutely delicious. It was gourmet and low fat too. i knew it would be good, but this was beyond good. (Not that I doubted you as I have made a few of your other delicious recipes, but this one blew them out of the water!)

    Gina, this is restaurant quality!!!!! You have a fan for life. Thank you for taking the time to share. It really and truly is appreciated.

    PS - I know people have asked about a cookbook and it is something you would like to do in the future. But have you ever considered solicting donations via pay pal? I would GLADLY make a donation for your time and effort.

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  59. Jamie, Good luck next time! I always use Pinot Grigio because that is what I drink. Chardonnay would be fine too. It doesn't have to be expensive.

    Susan - I'm so happy you enjoyed it. No I never considered asking for donations. Thanks for your suggestion though, it is really kind of you to offer!

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  60. Gina - I have been a lurker on this site for at least 6 months and hadn't gotten around to trying any of your recipes yet. Well last night I finally got over that hurdle and I absolutely loved this recipe! My husband loved it too, and trust me that's saying a lot. I usually can't tell him I'm cooking "light" or he'll automatically scrunch up his nose. But I'm positive he couldn't even tell.

    I served it over jasmine rice with a side of brocolli. This will be added into my dinner rotation immediately!

    Thanks for all your hard work....because you are surely making my life a lot easier :)

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  61. I just made this dish and I have to say amazing. I did how ever have to make the dish with white wine vinegar because I thought I had red and I didn`t want to do back to the grocery store. It worked out great still

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  62. Hi Gina. i started weight watchers about a month and half ago and your recipes are awesome. I made this dish tonight and followed it exactly. It came out really good! If it wasn't for you, i would have quit weight watchers a long time ago.

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  63. I'm happy to help you all, don't quit!! You're doing great!!

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  64. Is it ok to use bone-IN chicken thighs? I can de-bone them if needed but I've never done it before and bone in was on sale ;)
    If I can use them do I need adjust cooking times? How?

    REALLY appreciate the help! Its so wonderful to be able to ask questions! If only I could talk to the pages in a regular book... Lol. But honestly? Who needs a cookbook anymore with your blog around?!

    C

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  65. Lol, bone in is perfectly fine!! In fact, I prefer it!! Just remove the skin. Same cooking time.

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  66. I was so excited to try this dish, during cooking I got really skeptical. I don't know why, but it just didn't seem like something we were going to like...

    I was wrong. It was fabulous and we're fighting over who gets to take the leftovers for lunch tomorrow.

    One thing, while for some, this might have been a simple dish, anything that I've got to take out and set aside, then put back... qualifies as a more complicated dish. It's embarrassing, but true.

    I can't wait to make this for my inlaws this summer, they are going to LOVE it.

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  67. Maggie, the smell of vinegar at first can seem overwhelming, but it all really works out well in the end.

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  68. WOW, I stumbled accross your blog yesterday and the recipes looked fabulous. I tried this chicken dish, served with your cauliflower fritters last night and both recipes were very very tasty! Thank you, I have now subscribed to your blog and will be visiting regularly for recipes and inspirations.

    Thanks for keeping things healthy! I was very impressed with the first two recipes i tried, so can't wait to try some more :)

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  69. this is 3 of 3 recipes of yours that i used this week ( i used the turkey tacos and asian turkey meatballs) and they all were out of this world and not difficult to make for midweek meals after long hours at the office! my hubby has loved every creation and is sitting here next to me as I leave you a comment to thank you! :) thank you!

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  70. I understand wanting to substitute for the créme fraîche, but both low-fat and fat-free sour cream are loaded with all kinds of chemical additives. Did you consider using Greek yogurt?

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  71. So happy you and your significant others liked this!

    Foodbeest- yes, I've tried with Greeek yogurt, but it curdles. I wasn't a fan.

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  72. Wow was this amazing......and EASY! Switched white wine for red wine and it was still just as tasty!!!

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  73. Made this tonight and it was great. I added about a tablespoon of hot sauce to add spice, mushrooms, and had to add season all at the end. It was great!

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  74. This recipe was fabulous. It had so much flavor- hard to believe it was only a few WW points! I am new to your site and am loving all of the recipes! I am making your turkey and black bean enchiladas tonite!

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  75. Wow! This was the first thing I made from your site and it was delicious! Thank you for your wonderful recipes.

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  76. I made this last night and it was very good! I did add some baby bella mushrooms to it - my hubby said that it reminded him of Chicken Marsala. I used white meat chicken and just added it a little later once the sauce reduced some and it was really good. thanks!

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  77. I really like this recipe and have made it many times for company and family much to their delight. I do puree the sauce after about 15 minutes or so and let it finish up nice and smooth before the sour cream. The kids like it better when it's not chunky! Love it over couscous with some steamed veggies on the side! Thank you!

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  78. Gina,

    What calorie count do you use for the chicken? It's so hard to pin down a particular number...I've seen a 100 calorie range per piece in my internet searching!

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  79. It depends on the cooked weight, skin or no skin, etc. You can check on the USDA website which is the base for all nutritional info http://www.nal.usda.gov/fnic/foodcomp/search/

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  80. Funny that I happened to make this on FLAG DAY, as I am desperately trying to tie that into this post but all I can come up with is. ..VIVE LA FRANCE!! This dish was DELECTABLE and has single handedly, finally, solidified to my family that I am, indeed, FRENCH!!! I added portabello mushrooms even though was an extra step in cooking to sautee first. I confess, I used supermarket cooking wine because, since I am French, I would only have ended up drinking the rest of the bottle thereby negating all the work you have done delineating out the calorie count AND any time I am logging in doing cardio this week. Next time I WILL be using better wine although this came out FANTASTIQUE with supermarket wine!! I anxiously await more French inspired recipes as my inner frenchwoman is begging for more!! Will bring leftovers to work and put on top of steamed cauliflower MMMM MMMM!!!! Merci beaucoup and AU REVOIR!!!!!

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  81. You are so funny Raquel! I will keep French in mind and make something in your honor!

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  82. We had this tonight. Super yummy! Thanks!

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  83. So delicious! This turns out wonderful each and every time and we're all fighting for the left overs even on the third day! :) Delicious with some nice rice and about any veggie under the sun or a fresh salad in the summer!

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  84. Fantastic recipe! Gina, you have made cooking low-fat fun and interesting for me again! Thank you for sharing your talent for cooking with us. Dieting is frustrating enough, but with recipes like yours at my fingertips....I'm looking forward to making up my menus!

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  85. Just got done with dinner & I have mixed feelings on this one. My first attempt with using vinegar as a key ingredient. I did make modifications based on what I had on hand. Used a fall harvest vinegar from a winery, fresh garlic from the farmers' market, and onions instead of shallots. My sauce didn't reduce as much I had expected. Did add baby bella mushrooms as others had stated. Sauce was very tangy; and it kept drawing me back in with every bite. Served it with steamed veggies and a wild rice blend. Will try it again, following the recipe as written to see if it was just my choice on vinegar. Thanks Gina....you keep eating healthy fun and easy to stay on plan!

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  86. Absolutely sensational! My husband is a chef and he said this was restaurant quality!

    My only problem is splitting the sour cream. I take it off the heat, let it cool for 5 minutes then mix through the sour cream...but it still splits! HELP!!!

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  87. Thanks Marie! Not sure what would make a better low fat replacement.

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  88. Made this the other night and it was delicious! I used to hate cooking with chicken thighs (they grossed me out) and so I only used chicken breasts but now I'm starting to realize how much softer and juicier chicken thighs are! Great recipe! Will absolutely be making this again!

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  89. Three for three for Skinny Taste (my roster so far is: Peruvian Chicken with Aji Verde, Balsamic Chicken with veggies, and now this) and all three have been great! I did this one exactly as written (but cut in half for fewer people) and it was super tasty and so easy. Thank you!

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  90. This was fabulous! I added a few more cloves of garlic and I will definitely make it again. I served it with sauteed Brussels Sprouts from your site http://www.skinnytaste.com/2009/10/sauteed-brussels-sprouts.html#more . My husband also thought it was really good!

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  91. This looks fantastic! I made the Chicken Taco Chili last night and it was great. I am not a WW user, but these recipes are good for anyone trying to eat healthy. Thanks so much!

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  92. This recipe is GREAT! I added another shallot because I love shallots!! I didn't even need two chicken thighs because I had a side of the roasted cauliflower and a bit of rice and I will so full!! Yummy!!

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  93. I made this tonight. Wow! It was so good. I served it with bread, although the rice is a good idea, as is pasta. I also made roasted brussel sprouts. Great meal!! I love when things come together so perfectly.

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  94. This recipe is fAnTaStiC!!!! My husband and I found your blog through pinterest and have absolutely enjoyed every dish we've tried from here! Thank you so much for the wonderful recipes!

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  95. This was so good. My husband loved it. Served over rice pilaf. Delicious!

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  96. Seriously SO good!! I simmered this for probably about 2 hours and used thighs with the bone in. Served it over brown rice and mushrooms - the sauce is so tasty. Hubby's friend raved...didn't tell him it was "healthy" :)

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  97. I just made this wonderful dish tonight with my boyfriend. He happened to come home as I was reading this recipe and we just happened to have all the ingredients. It was entertaining to cook this one together, if a little confusing at times. In the end we figured it out and it tasted amazing. The sauce is a perfect compliment to the rich dark meat of the thighs. The only alterations we really had were adding some cornstarch to the sauce to thicken it up and we used red wine instead of white... just because it was what we had. As college students, we usually end up cooking on a budget, but because we're both cooks, we hate to do "college food". Thanks for this great recipe, it was definitely a new and interesting (and tasty!) idea.

    P.S. We served it with garlic mashed potatoes and a fresh spinach salad with feta and scallions.

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  98. Made this last night for my husband and I. We don't like chicken thighs and all I had were thin sliced chicken cutlets. I dipped them in a little flour and sauteed them. Then I made the sauce separately. The only difference is I didn't leave the chicken to simmer in the sauce for 20 minutes. I simmered the sauce alone and added the chicken in near the end. My hubby LOVED this sauce. He couldn't stop raving about it. I have to say, it probably tastes different with chicken thighs but even with the cutlets it was fabulous. We've made so many of your recipes and my husband just says "let's find something new every night from that website!" lol. Thank you Gina for your fabulous recipes!

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  99. I am making this right now but I must have made a mistake.. It tastes WAY too much of vinegar :( I even put a little less in than what the recipe said... I have no idea what I did wrong.. I'm trying to boil it some more to get the vinegar to burn off (hopefully) otherwise I'm afraid it will be inedible :(

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  100. I think I did something wrong too...I had WAY more sauce than the pictured. I simmered for 20 mins, thinking that the sauce would reduce, but when I read "add more chicken stock of your sauce burns down" I knew I must have messed something up.

    I've re-read the recipe like 10 times and cannot figure out what I did wrong - I thought I'd followed the directions to a T!

    Once we tasted it we knew I messed something up - we've never had anything of yours that tasted less than amazing...and this was just ok.

    I'm so sad!

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  101. This might be my favorite recipe of all, and I have made a TON of them! OMG soooo good. I had a ton of sauce, and I only used 5 thighs. I served with couscous and poured the sauce over that. AMAZING. This morning I had 5 eggwhites scrambled and I heated up some of this sauce and poured that in the eggs. I am so addicted to this sauce! I will definitely be making this all the time, so easy and soo amazing. mmmmm

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  102. This was sooooo good! Like others, as the sauce was cooking I wasn't too sure about the vinegar, but it tasted divine, with a unique sweetness to it! My husband took one bite and quickly commented on how good it was, and, he went in for seconds!!! I had never cooked with shallots before, but loved the flavor it added. It does take some work, but well worth it! We also had the Roasted Potatoes and Peppers (no Sausage), and oh my, yummy!!!

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  103. i made this tonight and it was SO good!!! my bf and i were questioning the vinegar as it was reducing and i didn't add any wine to it but replaced it with a bit more broth and it turned out amazing! i made cabbage, cauliflower and carrots with it and a bit of the sauce with those were amazing as well!
    thanks so much Gina, great as usual!!

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  104. Made this today with a couple of substitutes using just what I had in the house. So, I used thinly sliced onions instead of shallots, thickened the sauce with corn starch instead of tomato paste, and apple cider vinegar replaced red wine vinegar, also left out the sour cream. I put baby carrots in the pan while it was simmering. Next time maybe I'll shop for the ingredients but this was really great even with the subs. Thanks!

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  105. I made this tonight and I have to say I absolutely love it! I used olive oil instead of butter and used fat-free sour cream. The only issue I had was that the sauce didn't thicken...but no matter because it was still fabulous!

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  106. I made my version of this tonight and it was fabulous! I didn't have honey, so subbed agave, used onion instead of shallot, and fat-free greek yogurt instead of the sour cream (which I always do). It was fabulous!

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  107. This was very good. Threw it together in a flash.

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  108. Made this tonight....all I can say is YUM! My 15, 11, 8 and 2yr old all had seconds. This is a keeper. Thanks Gina!

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  109. I have made this recipe 3 times. It is very good. I dip my chicken thighs in flour and this helps brown the meat and thicken the sauce. I used olive oil and added portabella mushrooms. I used Marsala wine (that's what I had). The red wine vinegar really adds a depth to the sauce. Bon appetit quality.

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  110. I just made this tonight. I didn't have red wine vinegar so I used white wine vinegar. Also, I totally forgot to add sour cream. The whole thing turned out great! Next time I will try to follow the recipe, but it's nice to know I can't screw it up! I love all your recipes!

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  111. I MADE THIS TONIGHT and it was delicious!!!

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  112. Just wanted to say I am cooking this again tonight. I think I made this well over a year ago. I wanted to make something different and I normally stick to your chicken curry. But lately we have been having a lot of potatoes. So I went through your page and found this one. So I will make this tonight with some white rice and a salad. I just love love your site. I normally 6 outta 7 days cook from your site. :)

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  113. I'm trying this recipe tonight - quick question, if I have canned sliced mushrooms, would that be a good addition or only fresh? Thanks - love your recipes!!!

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  114. I love this recipe... I made it last night but was wondering when do you put in the honey? I put in right before the sour cream.

    Love your website

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    1. It states to put it in with the red wine vinegar, broth & tomato paste. I made this tonight and loved it.

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  115. @ Gina will Riesling White wine work? it's not much on the dry side but it's all i have in my house at the moment. I plan on making this tonight! :-)

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  116. Another fabulous recipe. My husband loved it!

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  117. Made this the other night and it was AMAZING! Honestly one of the best chicken dishes I have ever eaten, even in a restaurant. I made it exactly as stated, except I added in a bit of sliced onion since my shallots didn't come quite to 3/4 cup, and I used a mixture of vinegars since I didn't realize I was low on red wine (added a bit of cider and a bit of white wine). I thought the sour cream really did add something - it made the sauce just a bit more velvety and smooth in the mouth. Next time I think I will saute some mushrooms as well as others have stated. Thanks for a fantastic recipe!

    My one question: do you think it would work to do the prep work for this on the stove (preparing the sauce and sauteing the chicken), then put the sauce on top and finish it in the oven? It would be a great company dish but I usually prefer not to stand over the stove at the last minute when I have people over. Just wondering if you or anyone else has tried this?

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  118. This is/was Excellent!! Thank you again :)

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  119. Absolutely delicious! I've added it to my cookbook's favorites, so I know I'll be fixing this again. Thanks, Gina...

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  120. Absolutely delicious! I've added it to my cookbook's favorites, so I know I'll be fixing this again. Thanks, Gina...

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  121. I have made this twice this week! So delicious! I used an onion once when I didn't have any shallots, just as good! Thanks Gina, keep up the great work!

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  122. This was amazing, VERY tasty, my husband and daughter raved about it. A definite keeper, wouldn't change a thing! I've made so many of your recipes and haven't commented until now, I need to play catch up! Thanks so much, you've helped me to enjoy cooking!

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  123. Made this last night and it was fabulous! Definitely will be making it again. Love love love the sauce. Tonight we will be trying your grilled pesto chicken. Thanks Gina.

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  124. Unreal recipe. I'll definitely add this to my repertoire, and it can created on a budget which is always a plus. I didn't have vinegar handy, instead just a ton of leftover red wine so I used that for both the white wine and vinegar components, which probably took the meal in a different direction, but I was happy with it. LOVED the flavor from the sour cream, and was pleasantly surprised with how rich the whole meal tasted for how little fat it contained. Paired with sweet potatoes and peasant bread, can't wait for leftovers tomorrow!

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