Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
Prep Time: 5mins
Cook Time: 35mins
Total Time: 35mins
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.
32oz8 lean and trimmed boneless, skinless chicken thighs
kosher salt and fresh pepper
1/2cupred wine vinegar
1large shallot(thinly sliced (3/4 cup))
1/2cupdry white wine
2tbsplight sour cream
2tbspfresh 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. 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.