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 • Points +: pts • Smart Points: 8
Calories: 242.5 • Fat: 7.0 g • Carb: 11.0 g • Fiber: 0.3 g • Protein: 28.6 g
- 32 oz (8 lean chicken thighs, boneless, skinless)
- 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.