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

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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.

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.
Poulet Au Vinaigre

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.

This recipe is adapted from Mediterranean Clay Pot Cooking (affil link) by Paula Wolfert. This dish ALWAYS gets rave reviews. To lighten the dish from the original, I used skinless boneless chicken thighs, and replaced the créme fraîche with light sour cream. I didn’t have a clay pot, but using a Dutch oven worked out great.

Tips and Variations:

  • Use bone in, skinless thighs or legs and increase the cook time by 5 to 10 minutes.
  • Swap the sour cream for yogurt, if desired.
  • To make this in the slow cooker, sear the chicken, saute the shallots and add the remaining ingredients to the slow cooker, cook on low 6 to 8 hours, then stir in the sour cream.
  • If you wish, you can add vegetables along with the chicken such as carrots, potatoes and mushrooms.

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.

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.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.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.

More Chicken Dishes You Make Enjoy:

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.
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4.7 from 129 votes
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Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)

353.5 Cals 46 Protein 11 Carbs 11.5 Fats
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 35 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
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.


  • 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


  • Season the 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.
  • 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.
  • 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.


Serving: 2thighs with shallot sauce, Calories: 353.5kcal, Carbohydrates: 11g, Protein: 46g, Fat: 11.5g, Saturated Fat: 3.5g, Cholesterol: 219.5mg, Sodium: 398mg, Fiber: 0.5g, Sugar: 6.5g
WW Points Plus: 8
Keywords: Chicken Thighs with red wine vinegar, chicken thighs with shallots, French chicken recipe, poulet au vinaigre

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  1. This was delicious. I made it ahead and then let it cool and froze it in preparation for a kitchen reno. When ready to cook, I let it thaw completely in the fridge. Then warmed in a skillet (on a hot plate in our temporary kitchen!) and then followed directions to remove chicken, stir in corn starch to thicken before adding chicken back in. Turned out great. 

  2. The sauce was SO GOOD! I was eating it with just a spoon- it’s that good. Thanks for sharing this wonderful recipe!

  3. Really delicious dish with pantry staples for the win. So good! I would reduce the sauce a little more next time to thicken it, but the sour cream perfectly tempers the sweet and tang from the honey, vinegar and tomato paste.

  4. This is one of the most delicious chicken dishes ever!  It never disappoints.  

  5. Hmm. This one really didn’t work out that well for me. I have a feeling that a lot depends on the vinegar you use. I couldn’t bear using a full 3/4 cup of my fancy Vom Fass red wine vinegar (it’s expensive, so I usually just use it on salad), so I tried to get away with a mid-range grocery store Italian red wine vinegar. That just did not work out–it tasted like, well, straight vinegar, instead of mellowing in the way the recipe instructions said it would. I’m not sure what else I would have done wrong, since I truly followed the recipe. Regardless, Gina I really appreciate your recipes overall! I’ve lost 19 pounds so far and it’s totally due to you..

  6. Gina, this recipe has been on your website for about 11 years, and NO ONE has caught the mistake in the directions?!? If a novice cook followed this recipe exactly as it is written, they would have a plateful of chicken on the counter overflowing with sauce, wine and chicken broth. The directions do not say to return the chicken to the pan before adding the sauce. Obviously, everyone here is an accomplished cook who caught this just as I did. Just thought you might like to correct the directions.

    The flavors are wonderful, and we will be making this again and again.

  7. Can I use red wine (cabernet) instead of dry white wine or will it alter the flavor too much?

  8. This was so delicious! I think with boneless chicken breasts instead of thighs it would make an elegant meal for company. No one would guess it is low calorie and healthy. I followed the recipe exactly as it was written. I only had one medium size shallot, but the sauce was still very flavorful. Thank you for a great recipe. I am so happy I found your site.

  9. This was one of the best chicken recipes… Relatively simple and straightforward, full of flavor, and healthy. Win,win,win! The only thing I did differently was that after cooking the shallots/garlic, I used half of the wine to deglaze the pan, then added the chicken, sauce, and rest of the wine. (And I used a full tablespoon of butter to brown the chicken…). Great recipe!

  10. Just made this via her slow cooker method she mentions in modifications  and the flavor is amazing! I was actually worried at how much liquid evaporated, but that meant the sauce wasn’t as thin as others noted.

    I used smaller chicken breasts instead of thighs and an onion instead of shallot as I had that on hand and it still came out great! 

  11. This may have been the best chicken I’ve ever tasted, even more surprising was I made it with my own hands…..crazy good recipe.

  12. Whole family (minus 1 vegetarian kid) loved this, which qualifies as a hit for our family of 6.  We served it with pasta and spinach salad.  The recipe goes in the “keeper” folder.

  13. This looks amazing!
    I’m assuming you put the chicken back in the skillet before you pour the sauce over it?

  14. Totally forgot the sour cream. But, it was delicious still!!

  15. I made this recipe but the sour cream didn’t incorporate easily or fully leaving small curdles. I think some sorelt of cream would have been better. I wonder if anyone had this problem or tries cream???

    • I made this tonight for first time. I read someone else’s comment- they said to take a little of the wine sauce out and add it to sour cream first. Once combined add it back to sauce. I did this but had yogurt instead of sour cream and worked great. I also added a pat of butter and moly jested back up while continuously stirring. But more effort hit worked great!

  16. My favorite “go to” recipe! I gave used onions and shallots depending on what I have. Shallots are best, and onions are good too!  Delicious!

  17. Amazing recipe! It taste so good, like a coq au vin!

  18. I made this for myself last night and I honestly loved it. It was easy to make, delicious and it felt like I made a gourmet meal. I served it over spinach and it looked great!

  19. This was a win, delicious! Suggestion-I don’t know if you ever have time to edit these reipes, but if you do, I would add : Mix a little sauce into the sour cream first to temper it, then add sour cream to sauce.

    I saw the comments about not mentioning putting the chicken back into the pan before pouring the sauce…that didn’t bother me, I knew what you meant! Love your web site and recipes.

  20. Made this tonight absolutely delicious!! One of my favorite recipes so far a must try!!

  21. What non-dairy replacement can I substitute for the sour cream?


  22. This recipe turned out great-it had a delicious flavor and the chicken was very tender.   Thank you!!!

  23. I eat a lot of Skinnytaste recipes but this one was a full fail. It ended up with a sweet/tang taste that just did not go well with my family at all. In addition, from using so much vinegar on the stove it was hard to breathe in the house from the smell, and the kids ended up having to go outside intermittently! It might be ok for you but I’ll never make this again.

  24. Very tasty overall. The only thing I wish was that the sauce was thicker…it was too watery even though I added extra sour cream and let sauce cook longer. Still, my husband & I loved the flavors.

  25. This may be one of the best chicken recipes I’ve ever made – or tasted. My husband and I cannot stop talking about how delicious this was. It’s hard to believe the calorie count. Except of course, I ended up eating a larger portion because it was so good. I will be very proud to serve this for guests. And happy to make it for my husband and myself again and again.

  26. Replaced the dry white wine (since I didn’t have any) with apple cider vinegar, and it still turned out great!


  28. If add red potatoes to the sauce pan when should I add them to cook all the way through?

  29. Made this tonight – good, but a little sweet for our taste, will reduce the honey in the sauce to 1 tsp in the future. I did add mushrooms with the shallots and garlic to bulk it up a little which was a nice addition. Also used a tsp of corn starch to thicken the sauce at the end. Served with mashed potatoes and fresh peas. Overall, tasty!

  30. Very tasty but somewhat watery despite trying to reduce the sauce for thirty minutes and adding the sour cream. My husband and I give it an 8 1/2 out of ten. Next time, I would add less broth and more sour cream.

  31. This is one of my new favorite recipes. I served it over mashed rutabaga and it was to die for. Definitely doesn’t taste like diet food.

  32. I received chicken thighs in my weekly grocery delivery and needed to use them up. OMG, this was absolutely delicious.  My husband hates chicken thighs and said “please don’t let this receipe get lost in the drawer.  This is one of the best you’ve made.”  And I have to agree.  

  33. I made this tonight – delicious!!!!!  I doubled the sauce to be able to cook potatoes and carrots in the skillet with the chicken.  I also added sliced mushrooms and about 2 tbsp half & half (15% cream here in Canada) to soften the acid taste of the vinegar. A complete meal!  Yummmmmm!!!

  34. Can I use chicken breast or tenders instead of thighs?

  35. Made this last night and found it only “ok.” Just wasn’t my cup of tea. I like a lot of flavor and did not find that here. The directions are very wonky, to say the least, and I cannot figure out why they haven’t been corrected as its been pointed out several times.

  36. This recipe is so amazingly good! I made it two nights in a row because it was such as hit the first night. TIP: The 2nd night I used wine that was on the sweeter side because that is what I had on hand. While it was still good – and every last bite was eaten, as it was on night No 1 – I thought the recipe was just a bit better using the drier white wine that I used the 1st night! Enjoy – – this is now a family favorite!

  37. Thank you! My ever picky husband said; Damn that’s good.”

  38. So goooood, thanks for sharing!

  39. Yum! Made this for dinner tonight for the second time and everyone loved it, including my 15 month old who (for the second time in a row with this recipe) ate an entire chicken thigh when he normally just picks at a few bites of chicken. Really unique flavor with a nice tang. Chicken comes out super tender. 

  40. I don’t often leave comments but I felt I needed to here. This. Was. AMAZING. Like, restaurant flavor amazing. I was so surprised at how flavorful it turned out! The only edit I made was to add a little heavy cream because I had some to spare, and it was absolutely delicious. I’m making it again for dinner this weekend when we are having guests over, that’s how good it is!

  41. I have made this many times, but I made it last night and decided I wanted a thicker sauce. I added one tempered egg yolk as that would add 0 WW points because I’m on the blue plan. WOW, I thought this recipe was amazing before but the egg yolk make it completely creamy and decadent. Thank you so much for this recipe, my boyfriend and I absolutely love it!!!

  42. I was looking for a “chicken with vinegar” recipe – this was delicious and easy to make for a novice like myself!  Highly recommended.

  43. Gina,
    I have truly enjoyed cooking many of your recipes, and have bought all of your cookbooks. I have planned to cook this chicken recipe tomorrow night, but I have some questions about the instructions and was wondering if I could get some clarification. I have copied part of the instructions below, and inserted my questions/comments. Would it be possible for you to clarify?

    INSTRUCTIONS, excerpt:
    In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. {Comment from Liz – chicken is now in the skillet.}

    Remove chicken and set aside. {Comment from Liz – chicken is now in a holding dish on the counter.}

    Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, {Comment from Liz – Wait, what? Pour the sauce from the sauce pan in step one over the chicken that is in a dish on the counter??? Or pour the “sauce” that is composed of the sauteed shallots and garlic over the chicken? Or put the chicken back in the skillet with the shallots & garlic, then pour the sauce from step one over the whole thing?}

    add the wine, remaining broth salt and pepper. {Comment from Liz – To what am I adding the wine, salt & pepper? The shallots and garlic in the skillet? The sauce-covered chicken in a dish on the counter? Or is the chicken with or without sauce now in the skillet with the shallots and garlic?}

    Cover and simmer about 20 minutes until tender.
    Remove the chicken, {comment from Liz – Since we are now taking the chicken out of the skillet, it must have jumped on its own from the dish on the counter back into the skillet. Confusing.}

    add sour cream and stir into the sauce (if sauce dries up, add more broth). {comment from Liz – I am going to assume that this is the sauce that was once in a saucepan, and is now the contents that are in the skillet. Everything but the chicken.}

    Boil a few minutes then return chicken to skillet. Top with fresh parsley.

    (end of excerpt and questions)

    This is the second time I have run into these kinds of instruction in your online recipes. Meat is in a dish on the counter, then somehow the entire dish is in a pot on the stove. The first time I just winged it. This time, I would really like to know how this is supposed to go.

    We had the Quick Beef Chili tonight, and it was a total winner. I will be making that one again!

    Thank you for all that you do.


    • I totally understand as I had the same questions so ended up cooking the chicken and sauce in the pan, removing them after fully cooked, then added chicken back in after sour cream and parsley. I also added one tablespoon of dijon for extra oomph!

    • Liz your comments were funny.  I noticed the same thing.  

      I’d have to assume that after sautéing the shallots and garlic that you would then add the chicken back to the skillet.

      Personally, I would deglaze the pan with the white wine first.  Then add in the chicken and then pour the sauce over it.

  44. Holy wow! It took all I had not to lick my plate, my partner’s plate, and the pan! I didn’t have red wine vinegar so I subbed balsamic vinegar and I added mushrooms about 10 minutes into the simmer. It. Was. Delicious. The mushrooms gave it a really rich flavor. Served with roasted broccoli and it was the perfect weeknight meal that felt like a fancy weekend meal out. 

  45. Excellent dish – easy to make on a week night and delicious! I added carrots. I will be cooking this again (and again!). Thanks to all who posted – your comments convinced me to try it. 

  46. This meal is so delicious and definitely company worthy. I’ve made it so many times for my family and our guests love it. Even the teenagers who visit us throughout the summer request this meal.  It’s a keeper. Thank you, Gina.

  47. Had to use Balsamic vinegar as I was out of red wine vinegar and it was delicious! Plenty of sauce to spoon over some roasted potatoes. This one will go into my regular rotation. 

  48. We made this last night. It was wonderful! Tastes much more sophisticated and complicated then the actual work that goes into it. Definitely company worthy. Looking forward to making it again.

  49. Have made this receipe many times – expanded it for a group of 100 – As i dont cook with wine i used sparklng grape juice. – Beautiful dish – rich in flavour and enjoyed by all.

  50. definitely 5 stars ⭐️ Was so easy and so good!

  51. If I don’t have shallots could I use white onion?

  52. For years, I’ve made this several times and it is so good as is, but it’s still delicious even if you have to substitute ingredients.. Let me tell you about the substitutions I had to make due to lack of availability of ingredients.

    I didn’t have:
    tomato paste: sub pizza sauce
    chicken broth: sub bullion cubes in water
    red wine vinegar: sub balsamic vinegar
    white wine: sub more bullion in water

    It was still lick the plate good! I paired it with roasted balsamic broccoli and rice. I love Gina’s recipes!

  53. I made this once and loved it! Am making it again at a friends house and hey only have white wine vinegar. Can I substitute this for the red wine vinegar/does this shift any proportions? Thank you!  

    • I just substituted white wine vinegar as I didn’t have red and it was still delicious!  Love this recipe.

  54. This recipe is amazing! I’ve made it three times now and my boyfriend and I have loved it every time! It’s just so tasty and restaurant quality. I’ll definitely be making this recipe for many years to come.

  55. I made this the other night for myself and my husband, who is originally from France! He absolutely LOVED this dish and so did I. It was very easy to make and was not time consuming at all. I’m amazed at the results. This recipe will stay with me for the rest of my life! 

  56. Amazing!! The whole family loved it! Delicious quick and easy! I might need to double the sauce next time it was so good.

  57. This dish is out of this world! Made it tonight along with basmati rice and roasted brussels. So flavorful! This will become a regular dish for us. 

  58. Absolutely delicious! Second time making this and decided to add carrots, baby potatoes and mushrooms- even better than the first time!

  59. WOW!  I LOVE this recipe so much! Elegant for company and easy for weeknight meal. I served it with spaghetti squash and the sauce from the chicken was amazing on top!  Thanks, Gina for all the imaginative recipes!

  60. Wondering if you could sub full fat coconut milk for the sour cream? This is one of my favorite recipes but I can no longer have dairy. Will sub ghee for butter too, if you think this would work!

  61. When/how would you add potatoes?

  62. would it work to substitute greek yogurt for the sour cream? 

  63. This was soooo good! I halved the recipe. I plan to eat with riced cauliflower. Definitely plan to add this to the rotation! Thank you!

  64. Ohmygosh!!! I’ve been making skinnytaste recipes for about 8 years now and this is probably one of the BEST recipes yet!!! I stood over the stove and spooned up the sauce. It’s so so so so so good!

  65. Delicious! The combination of bold flavors resulted in a surprisingly subtle, savory sauce. My partner, who is not watching his weight, loved it, too. We definitely will make this one again. We served it with Jasmine rice and roasted Brussels sprouts. Subbed 0% Fage Greek  yogurt for the sour cream because that’s what we had – worked fine. 

  66. This was delicious!!!  I did add mushrooms and sherry, since I didn’t have any white wine.  I also forgot to add the sour cream at the end, but it wasn’t missed.  This was sooooo good!!  Next time I’ll serve with rice. 

  67. How do I make this freezer friendly? Make entire meal, cool it, then freeze it in the sauce?

  68. This recipe is delicious! On my permanent rotation for sure. 

  69. I’m making this right now and have a few questions.  Do you use a non stick pan?  It doesn’t say to but it looks like it and the 1 teaspoon on butter goes fast.  I’m currently on the soften garlic and shallots step and the oil almost gone so they are starting to get brown, not soft.   In step 3 “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”. My assumption is pour the sauce in to deglaze the pan with the shallots and garlic, add the wine and broth, salt and pepper to taste and bring to a simmer.  Put the chicken back in the pan, Maybe turn the chicken to coat then cover and simmer 20 minutes until chicken is cooked through.   Correct ??  Thanks!

  70. Loved this one. It was so easy and I think it will make great leftovers for lunch this week.

  71. I really enjoyed the recipe it was very tasty. My only question is how do you get the sauce to thicken. We made it according to the recipe but I was more like a soul type texture. It was still delicious and I would make it again I just want to know how to fix the sauce part. 

  72. I wonder if the amounts were correct. What would have been a perfectly lovely chicken in a white wine and cream sauce was, in my opinion completely ruined by the addition of a half a cup of red wine vinegar.

  73. Delicious!!! My boyfriend and I absolutely loved it. Will definitely make this again and again. 

  74. Can I do without honey?

  75. Has anyone tried Ghee instead of butter?

  76. I made this in the crockpot using the directions on the website. I doubled the sauce based on some reviews. Cooked it for 6 hours. Sauce was soupy. Not sure what went wrong. Ok flavor. Will not make again as I have too many other Skinnytaste favorites that we love.

  77. So goooood! There was no a drop of sauce left on my plate !

  78. I don’t usually write reviews, but I had to…this was AMAZING! Made it exactly as the recipe said, except threw in sliced mushrooms with the garlic/shallots. I’m not usually a fan of vinegar, but I loved this. Will definitely make again!

  79. This was fabulous! The sauce was just amazing and the chicken was nice and juicy. I would definitely make this again!

  80. Can I use chicken broth instead of wine in this recipe?

  81. I’m going to make this tonight. Would red wine be good in place of white? I have both but I have an open bottle of red.

  82. Love this recipe!  Sauce is very flavorful and easy to make.  

    One question: when I add the yogurt at the end, it immediately curdles instead of blending into the sauce.  What am I not doing right?  Thanks! 

    • Peggy, make sure your sauce is not boiling, keep it no higher than a bare simmer when you add the yogurt or it will curdle. Adding yogurt slowly helps too. You could add a teaspoon or two of flour to the yogurt before adding to the sauce will greatly reduce the chance of curdling..

      • What did you serve on the side in the pic? Looks light and refreshing but would like to know exactly what you did pretty please! 😊

  83. I made this again tonight.  The first time I used boneless skinless thighs and tonight used boneless skinless breast.  Although I am not usually a fan of chicken thighs, we all thought the flavor was much better.  Guess I should just trust Gina!

  84. This the first recipe I have made from skinnytaste…it was so dang good!!! Now I am back to find more good recipes lol.

    • Try the chicken with bacon and green beans!

  85. Love this dish! Thanks Gina!

  86. I am making this for the third time tonight. My husband loves it and the sauce is so comforting. I am going to make extra sauce and serve it over egg noodles. Thank you Gina!

  87. I’d like to use this recipe for make-ahead freezer meals I’m preparing for a relative about to have surgery. Anyone have experience freezing then cook this at a later time? Should I make any adjustments? Reheating tips?

  88. Made this for dinner tonight and it was delicious. Even my husband and 10 month old baby enjoyed it. We doubled the sauce after reading some reviews and will do so again when we make this again (soon)! Will be joining our dinner rotation. 

  89. Based on other comments, I doubled the sauce. Followed the recipe except I used white balsamic as I didn’t have red wine Vinegar. This dish was incredible! Would definitely make again! Trying to keep it low carb but it could really use a starch to soak up the yummy sauce. Restaurant quality!

  90. I don’t understand why people are shocked with the “overly” vinegar taste when the name of the recipe is Chicken in red wine vinegar…. just saying. Pretty much a no brainer don’t ya think?!

  91. Delicious! I even forgot to add the dairy at the end and it was STILL amazing.

  92. This dish was so good! I altered a couple things due to lack of ingredients… a sweeter white wine, chicken breasts instead of thighs and vegetable bouillon instead of tomato paste. It was so delicious with great flavours. Sauce needs some time to really simmer at the end to thicken up.

  93. This has become one of my very favorite dishes to make! We substitute breast meat, double the vinegar and chicken broth,  add 2 c of fresh sliced mushrooms and serve over egg noodles. It’s amazing. 

  94. Im not a fan of boneless thighs so can you substitute boneless breasts? Also that should decrease he points if you use all white meat chicken.

  95. I made this just about an hour ago. I hated it. It’s too much vinegar and just bitter. I followed the recipe as written. This is a lot of time and money wasted. The chicken recipe here with leeks and mushrooms is amazing! 

  96. Is the sauce supposed to be thick? Mine was quite runny. 

  97. What gives this 8 points? 

  98. This was a-maz-ing! I mean really really good. I never leave reviews, but this was so yummy even my picky kids loved it. I paired with some snow peas and yellow rice. YUM!!!

  99. This recipe is 5 star restaurant quality. Pretty simple recipe. Straight forward. I did double the sauce recipe because I had a feeling it was going to be amazing. So glad I did! I made the recipe as is with no changes. This is a keeper!!! My husband was really happy with the flavor of the sauce, we were skeptical at first with the amount of vinegar… but it was perfection. 

  100. I’m excited to try this! Do you have a Coq a Vin recipe? Would love to make a lighter version. Merci!

  101. Made it for lunch today. Used red wine instead of the white wine, also added some paprice for s deeper color and it was delicious. Definitely a keeper. Thank you for an easy and tasty recipe 

  102. Skipped the wine because I didn’t have any on hand and just used extra broth. It was very good! I also forgot the sour cream at the end because we were in a rush to eat.

  103. This was so good! One of my sons is a collegiate athlete and  is very into healthy eating . He is always skeptical when I say I have a new recipe to try. Needless to say , he loved this. He was licking his plate and said “I could drink this sauce”. He was coming up with all sorts of different ways to use the sauce. Tonight we had  this with roasted brussels and sweet potatoes. Gina, you are my go to for great healthy, satisfying recipes. 

  104. An absolute winner of a recipe. The sauce was so rich and tangy, hard to believe it’s as light as it is! I used bone-in skinless thighs, plain yogurt in place of sour cream (I had to use up a large container) and did everything else as written. Served it with riced cauliflower and a salad with yogurt-based french herb dressing. It’s now in permanent rotation at my house – delicious!

  105. Just made this for my hubby and I and it is quite possibly One of my favorite chicken recipes ever! So much flavor! I served it with mashed potatoes and roasted green beans and it was absolutely delicious. Thank you!!!

  106. This was so delicious, thank you! It’s on our “make again” rotation.

  107. This is the first recipe I have not enjoyed from Skinnytaste. The vinegar was overpowering for our taste. It reminded me  of German pickled  red cabbage.  I suppose you could cut the vinegar in half and increase the chicken broth but she has too many great dishes for me to try this one again. 

  108. Amazing!  I served it with mashed cauliflower and Swiss chard.  Definitely will make again.  Thank you!

  109. I am an experienced cook but I found the #3 directions confusing. After cooking the shallots, wouldn’t you add the sauce and the wine (so it cooks) into the pan, and then return the chicken to the sauce and finished the cooking? The way this reads, you have poured the sauce with the uncooked wine, over the chicken which has been set aside?

    However this was very good. Made it with pearl onions (store was out of shallots), which worked well.

  110. Made this for my French husband last night and he licked his plate clean as did I. This was a restaurant quality – guest worthy fantastic meal. Served with mashed potatoes.. Thanks Gina for another great recipe.

  111. This recipe is easy to make and delicious!!

  112. Mine turned out soupy. It was really tasty, but I think I must have done something wrong. It also took longer than most of the recipes I have tried from Skinny Taste. If I could figure out what I did wrong I would probably make it again, but on a weekend.

  113. Made as instructed. I have to agree with some of the other reviewers. Vinegar was overpowering. Probably won’t be trying this one in the future.

  114. I want to put this sauce over everything, it’s delicious! I added a bit more sour cream to thicken the sauce, and I also added in carrots. I served it with roasted potatoes smothered in the extra sauce – Yum! I ended up making it in the slow cooker and was not disappointed.

  115. Came out great! I doubled the sour cream because I put the thighs in the pan with all their juices from the package. So much flavor in just a few ingredients! Excited to have this as a leftover as well.

  116. Delicious! Great recipe! I was a little skeptical to make with all of the vinegar and wine but you definitely have the portions right. Thank you.

  117. Made this last night. I followed the instructions exactly, and even poured the sauce back into a measuring cup after boiling to make sure it reduced to 3/4 cup (it took much longer than 5 minutes). I added coined carrots in with the shallots and garlic. The sauce was creamy and delicious and the chicken thighs were juicy. I did not have an excess of sauce, just the perfect amount to pair with the chicken. Served it over fettuccine, but next time will have it over orzo. Absolutely delicious and rich, did not taste “skinny” at all.

  118. I have been searching for a vinegar chicken recipe for years after eating it in Europe. This recipe is AWESOME!! I made this over the weekend and my husband was SO excited to eat this dish again. My search is over. Many thanks Gina 🙂

  119. GINA- would really love to do this in instant pot tonight-will it come out as well? Any variations needed? And time?
    Thank you

  120. Excellent recipe. Lots of flavour.  I will make this again and again 

  121. This was amazing, especially the sauce!  I made a slight modification and used chicken broth instead of white wine because we are alcohol free.  I was quite skeptical at first because it seemed like A LOT of red wine vinegar, but it cooked down beautifully and was delicious! 

  122. Made this tonight and Hubby had to walk away from the table because he kept taking “just a little bit more”, lol. It was delicious and hubby told me that I should rethink my menu for our next friends game night to include this recipe. Thanks so much for a healthy recipe that even the grandkids will love!

  123. Had not made this in in awhile but had a note by my saved recipe that we loved it. There are so many good choices for chicken thighs it is hard to decide! Glad we had this one again, and it was wonderful. Added red wine and it worked just fine, (out of a dry white.) Forgot the sour cream and I don’t think we missed it although I imagine it smooths out some of the vinegar flavors, but we love it as it is. Added quartered artichoke hearts to the dish. After it was done I removed the chicken and simmered the sauce to thicken it just for a minute or two. Had spiral carrots on the side and some whole green beans. Love your recipes, thank you.

  124. Can this be made i. The slow cooker?

  125. 5 stars for a very unique, delicious recipe! My husband said it was unlike anything he has ever eaten. We both loved it.

  126. I loved this recipe, but when I went to add the sour cream (I subbed fat-free Greek yogurt) the sauce curdled! So disappointing – why did this happen?? Any way to prevent it in the future?

  127. This came out so delicious! It’s has a really rich flavor, you can’t believe it only has 1 T of butter. I served it over pureed cauliflower and it was a big hit with my husband – who never likes to try anything new. So happy to put another recipe into the dinner rotation.

  128. My husband and I loved this dish! Used more broth instead of wine. It was delicious!

  129. Just finished cooking this recipe, it came out delicious! Total hit with my picky family, my toddler even claimed it as his favorite dish. I will definitely be making this again. Love this site all recipes are easy, healthy, affordable and most importantly delicious.

  130. Overwhelming vinegar taste – something is not right here. 🙁

  131. This was so good! Really flavorful. I only needed 4 chicken thighs but used the same amount of sauce since I threw in carrots and mushrooms and used some Penne pasta. I dip the thighs in flour like some other viewer had said. It helped thicken the sauce. I had enough sauce left for about 2 more thighs. Will definitely make this again with having company over.  Thank you Gina. 

  132. I made this tonight and it was exceptional. We’re doing Whole30 right now so I subbed in a tbs. of date paste for the honey and omitted the sour cream with no loss of flavor. Can’t wait to add this to the rotation and make it again. Thanks for a great recipe!  Jean

  133. Great recipe!  Added mushrooms, potatoes and carrots. Came out fabulous!!!

  134. I would love this recipe for the instant pot! Has anyone tried it????

    • Diana, I do a lot of instant pot and don’t think this would work well because the sauce would not reduce and it might get watery. You could streamline this recipe by skipping the saucepan step. I just browned my chicken in a skillet, then added the shallots and some thin sliced sweet peppers (my addition). When the shallots were limp, I dumped the whole sauce ingredient mixture in, added the chicken back and simmered about 30 minutes until the chicken was done. I took the chicken out, brought the sauce to a simmer, and reduced it – took about 5 minutes. Pour over chicken and no more work or time than the instant pot. Hope this helps.

  135. Made this today and it was fabulous.  Next  Time I will cook the carrots a little before I add it to the sauce to simmer because there were a little too crunchy. I asked my son to stop over after work to have dinner and he loved it. Will definitely make this again real soon. Thank you !

  136. This may be my favorite so far from this site! So good! I only had one thigh and made some Israeli couscous and a spinach salad to go with it. 

  137. I assume you’re supposed to put the chicken back in with the shallots and garlic, then add the liquids before cooking for 20 mins? It said to remove the chicken twice but only said to add it back at the end.

  138. We had this last night and it was the best. I used only 1/4 cup of the vinegar and it gave just the right tang to the sauce. I will definitely be making this again. Great dish for company also.

  139. Question: Steps 3 and 4 both have instructions to remove the chicken. But when does the chicken go *back* into the skillet after removing it the first time? After the shallots and garlic have softened in Step 3? Thanks!

  140. I made this tonight alongside a warm roasted winter vegetable & pearl couscous salad. It was incredible!! Perfect for a snowy Sunday night. I subbed the shallots for vidalia onions and added some baby bella mushrooms. I will definitely make this again & again!

  141.  An I use boneless thighs.. my husband doesn’t like thighs on a bone – 

  142. This is a delicious recipe. My husband actually made this and it turned out great. He added some carrots to the sauce. Thanks Gina.

  143. My family and I LOVE your site first of all, most of my meals are from you! This one however was not a homerun. It was SO SO SO vinegar-y!! I ended up having to dump a lot of sauce out of the pan and adding chicken broth and sugar to help cut the acidity of it. It was edible after that but not great. ????????

  144. Just made this tonight and was a bit disappointed. Followed the directions to the letter and added mushrooms, but the “sauce” was more of a broth. Have to say there just wasn’t the wow factor for me. Have made many others Skinnytaste recipes and loved them, so maybe this just wasn’t to my palate.

  145. Loved this dish!  Even better warmed over.  Very tasty sauce.  I cannot have honey so substituted sweetener for the honey.  Probably affected the thickness, but seemed to work ok.  My DD told me this recipe was a keeper, and I thought so, too.

  146. I feel like this was one of my first “favorite” Skinnytaste dishes! Thanks for the reminder (:

  147. Phenomenal!! We served with wild rice – so so good. Can’t wait to repurpose the sauce on eggs this morning (another user’s idea)! 

  148. I made this tonight it was delicious I two would double the sauce 

  149. I am your brand new fan! I just discovered your site, and made this recipe. LICK.THE. PLATE. GOOD.
    I made it exactly as specified. The only change I’d make is to double that heavenly sauce. 

  150. My family loved this! The sauce was not as thick as I thought it would be but it tasted great.

  151. Thanks for resharing the recipe. Made it tonight because I happen to have  chcken thighs.  Added mushrooms to the sauce. It was delicious and easy to make.  Will definitely make again! 

  152. So good. I have tried many recipes from your site and liked or loved them all, but this is my very most favorite. I would have never guessed the red wine vinegar was in this dish if I had been served it, but  the vinegar gives it a special flavor.  I used onions instead of shallots and decided to bread the chicken with flour so the sauce would thicken more.  I usually don’t comment on recipes that I change, but my changes did not change the flavor, only the texture of the sauce, so I’m ok with posting this.  Thank you for this as well as all your delicious recipes.

  153. Omg this dish is delicious!!!  Made exactly as written, added carrot coins (I added them when I sautéed the shallots and garlic) and served over mashed potatoes. Oh my yum!!

  154. Would love to have recipe conversion for instant pot. Please? Thanks.

  155. anyone know how to make this in the instant? 

  156. I haven’t made this yet, but I just want to tell you that I’ve made a half dozen recipes from this site so far, and every one of them has been excellent. They’ve been a big part of my success in counting calories and losing weight since the new year – 9 lbs so far! The apple-stuffed pork loin is one of the best things I’ve ever made, regardless of calories. Thank you for doing this, and keep up the great work!

  157. I accidentally purchased chicken breast! ????????‍♀️ What should I do? 

  158. Honey is not Keto – Friendly

  159. I would love to see this converted to instant pot. 

  160. YUM YUM YUM! I have to be honest, I bought chicken thighs on a whim one day at the store because they were having a huge meat sale. When I got home, my husband was estastic, apparently, chicken thighs are his favorite cut of chicken?!? ANYWAY, when looking for recipes I found this one and it is DELISH. i actually seared the chicken first and then put everything in the crock pot except the sour cream. When we were ready to eat, separated the chicken and the broth and put the broth in the pan w/ Greek yogurt instead of the sour cream and followed the directions. IT WAS SO GOOD. I can’t wait to make it again!!

  161. This recipe came out great! It was pretty easy and made me feel like a french chef. Since there are only 2 of us I only used a little over a lb of chicken but kept the sauce at full recipe. I added mushrooms, carrots and partially cooked red potatoes during the simmer. It was amazing! Thanks for another great recipe Gina 🙂

  162. Has anyone tried making this with chicken breast? I prefer that to thighs. Loved this recipe though – the sauce is fantastic! I was worried about how much liquid I had but after letting it simmer for 20 minutes it turned out great!

  163. Made this for dinner tonight and it was ridiculously delicious! I got a little nervous after I read a few comments talking about the vinegar flavor, but mine was not overwhelming at all! I’m wondering if maybe they didn’t boil the sauce enough initially? Everything about this dinner was satisfying and delicious, I had one thihg over some white rice and alongside some green beans. A winner winner chicken dinner for sure!

  164. great taste

  165. Made this tonight and my two guys loved it! My 17-year-old asked what I was making for dinner tomorrow. I asked what he wanted and he said, “the same thing.” Lol! Thanks for a winner!!! I added mushrooms since that’s what I had. Plus an extra tbsp of butter, and used white wine vinegar. 

  166. I loved it. I didn’t have any sour cream so I used cream cheese and it came out amazing. I will definitely be making it again. My husband loved it too and he can be a picky eater.

  167. I made this tonight. I also ended up with more sauce than pictured like others. However, the flavor was AWESOME!  I’ll have to try and use a little less liquid maybe next time but I will definitely make this again. Everyone in my house, including my 9 year old cleaned their plates. And I have leftovers for lunch tomorrow!!! Yipppeeeee!

  168. I’ve made 100s of demonstrate recipes over the years, this is my new favorite. Loved it!

  169. I loved this recipe! Delish and very French-y. I used just a little Balsamic blended into homemade red wine vinegar. There was plenty of sauce — oodles, actually! But I like sauce, so that was fine.
    Another winner from Gina!!

  170. I must be one of the only people making this recipe as the newest comments are from 2012, but I’ve probably made this at least 30 times in the last 2 years. Super easy and always turns out perfect. I add sliced baby bellas along with the step where you add the chicken to the shallots/garlic and pour over the sauce. I serve this over orzo and it’s always a hit with friends! Thanks Gina!

  171. Do you think this could be made with beef as well? Maybe short ribs or sliced beef. The sauce is so incredible I want to try it with something else. 

  172. This it the BEST, Gina. The BEST. (Anything get that Seinfeld reference?) OMG – the flavors in this chicken are out of control in a good way. Pair with blue creamer potatoes and asparagus, and you have yourself a healthy and absolutely delicious meal. I also love this chicken because there is a lot of sauce, which means that if you meal prep like me, the chicken does not dry out over the course of the week, which chicken tends to do. This is my favorite chicken dish on SkinnyTaste, by far!

  173. I just got an Instant Pot on Black Friday, and I’m thinking this might be a good recipe to try to convert. Has anyone done this in an Instant Pot and had good results?

  174. Pingback: currently: may 2017 – awfully big adventure

  175. I made this dish this afternoon for dinner tonight.  The sauce is a bit runny for me.  Suggestions on how to thicken up the sauce besides using flour?  Thanks!  Rick from Miami.

  176. Will this work In crock pot ?

  177. Made this dish last night for the first time, OMG!!!! Hubby loved this as did I. Home Run! Chicken was moist and delicious. Thank you Gina for taking the time to make these dishes light & flavorful. Will definetly make this again. Huge score if the hubby continues to rave about a dish, This one was a huge success.

  178. Gina, I’ve made some of your recipes since discovering your blog, and they’ve always been greedily devoured! But I don’t think I’ve ever sent you a comment before now – we had this poulet au vinaigre last evening for dinner (I had to double the recipe as we had 6 for dinner) but everyone almost licked their plates … what a delicious recipe. And easy! I didn’t change anything except that since I was somewhat short on shallots, I had to top up with Vidalia onion. But I think that’s a minor variation. Thank you very much for all you do and share!

  179. This was so wonderful! Tasted just like the dishes I would eat in Spain. My son had thirds! Very tender!

  180. SImply delicious! I used some zoodles with this for a base. It was a hit in my home. Someone else suggested mushrooms… great idea.

  181. Hey Gina! I think the old points might have accidentally been deleted from this post. Can you let me know what this comes out to in old points, not SP?

    • I’m sorry, I don’t have that information on hand. 🙁

    • Type in Weight watchers points calculator in search, you will find several online calculators that works. It may not be the exact same as what miss Gina uses, but you will get good results from it.

  182. I just made this and it’s SO delicious. It reminded me a lot of Chicken Marsala. 

    I added mushrooms for some extra flavor. I had to half the recipe because I realized I was running out of red wine vinegar. I cooked the sauce for a little over 5 mins and it boiled down to about 1 TBSP. OOPS! I added it to the chicken and used the remanding broth and wine – it came out perfect. Definitely will be making this again. 

  183. Just add this tonight. What a beautiful dish. I served it with whole grain cous cous and green beans. My friends and husband pretty much licked their plates  

    Will make this again and again. 

  184. This turned out amazing. … I love the  flavor and my boyfriend thinks I’m an amazing chef…will be trying more recipes….

  185. Can I substitute the sour cream with greek yoghurt?

  186. Hi Gina,

    Will it make a difference if I don't have any wine on hand? Thanks!

  187. Have taken this recipe and expanded it to cook for 100 people – exchanged the wine for sparkling grape juice as i can't use wine getting rave reviews for it. Simple and easy to cook with fantastic flavor, cheers

  188. Made this last night for the second time to rave reviews. It is going permanently on my "people are coming over for dinner, what should I make?" List. Only swap was red wine for the white because that was what was in my fridge. Thank you so much!

  189. I made this Saturday night and WOW was it fantastic! Like several other reviewers said, I was a bit nervous about the vinegar, but it cooked down to be the most amazingly savory, flavorful sauce. Definitely going on our rotation!

  190. Hey Gina! Made this tonight and we loved it! Curious to know what size/weight pack of thighs you typically look for? I feel really full and it was so tasty I'm guessing I over ate my "allowed" portion! Want to make sure I'm accounting for my points! Thanks!

  191. I made this last night and it was wonderful. My family loved it. And it was a quick easy meal to make after work.

  192. Made this for the Seder last night.
    Was absolutely divine. Raves all around.
    Next time I make it when we can sop up the sauce with fresh baked bread.
    Thanks so much!

  193. 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!

  194. 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.

  195. 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!

  196. 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!

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

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

  199. This is/was Excellent!! Thank you again 🙂

  200. 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?

  201. Another fabulous recipe. My husband loved it!

  202. @ 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! 🙂

  203. 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

  204. 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!!!

  205. 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. 🙂

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

  207. 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!

  208. 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.

  209. 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!

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

  211. 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!

  212. 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!

  213. 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!

  214. 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!!

  215. 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!!!

  216. 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

  217. 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!

  218. 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 🙁

    • I just made it. Same situation. Glad I had a big box  of chicken broth on hand. I removed some of the sauce that was too vinegar-y and added a ton of broth. It turned out outstanding!

  219. 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!

  220. 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.

  221. 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" 🙂

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

  223. 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!

  224. 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.

  225. 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!!

  226. 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!

  227. 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 . My husband also thought it was really good!

  228. 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!

  229. 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!

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

  231. 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!!!

  232. 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!

  233. 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!

  234. 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!

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

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

  237. 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!!!!!

  238. 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

  239. 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!

  240. 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!

  241. 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!

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

  243. 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!

  244. 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!

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

  246. 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.

  247. 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?

  248. 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!

  249. 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 🙂

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

  251. 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.

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

  253. 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?!


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

  255. 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.

  256. 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

  257. 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 🙂

  258. 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!

  259. 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.

  260. 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.

  261. 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!

  262. 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!

  263. Yes, it will cook out.

  264. 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.

  265. Absolutely delicious!

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

  267. 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.

  268. 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!

  269. Oh yes, return chicken to the pan, then pour sauce over chicken 🙂

  270. Hi Gina,

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


  271. 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

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

  273. 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!

  274. 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.

  275. 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!!

  276. 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!

  277. 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.

  278. 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.

    • 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

  279. 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…


  280. 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!

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

  282. What did you serve this with?

  283. 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!

  284. 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.

  285. 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.

  286. 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!)

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

  288. 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.

  289. 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!

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

  291. just cooked this dish its absolutely gorgeous.

    Thank you very much

  292. I don't see why not!

  293. 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?

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

  295. 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

  296. 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).

  297. 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?

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

  299. 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!

  300. 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

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

  302. 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.

  303. 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!

  304. Delicious! I wouldn't change a thing 🙂

  305. This recipe was amazing! Thanks for sharing!

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

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

  308. 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!

  309. Thanks Gina my family loved this recipe!

  310. Looks delicious! I love thighs – they have so much flavor!

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

  312. 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.

  313. Looks soooo good! Would Balsamic vinegar work?

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

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

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

  316. 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!

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

  318. 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!!

    Heather from WhipperBerry