Yield: 4 servings
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 wine.
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
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Instructions
- 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.
Nutrition
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
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 8