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

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 white.

Chicken Thighs with Shallots in Red Wine Vinegar (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 an oldie on my blog, I first shared this 9 years ago adapted from Mediterranean Clay Pot Cooking by Paula Wolfert. I revived this with some new photos to bring it back to life because 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.

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.

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

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

More Chicken Dishes You Make Enjoy:

5
5 / 5 ()
Did you make this recipe?

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

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 white.

Ingredients:

  • 32 oz (8 lean and trimmed) boneless, skinless chicken thighs
  • kosher salt and fresh pepper
  • 1/2 cup red wine vinegar
  • 1 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tsp butter
  • 1 large shallot, thinly sliced (3/4 cup)
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 2 tbsp light sour cream
  • 2 tbsp fresh chopped parsley

Directions:

  1. Season the chicken with salt and pepper.
  2. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
  3. 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.
  4. Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

Nutrition Information

Yield: 4 servings , Serving Size: 2 thighs with shallot sauce

  • Amount Per Serving:
  • Freestyle Points: 8
  • Points +: 8
  • Calories: 353.5 calories
  • Total Fat: 11.5g
  • Saturated Fat: 3.5g
  • Cholesterol: 219.5mg
  • Sodium: 398mg
  • Carbohydrates: 11g
  • Fiber: 0.5g
  • Sugar: 6.5g
  • Protein: 46g
All images and text ©