Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
4.70 from 159 votes
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.
Prep Time: 5 minutesmins
Cook Time: 35 minutesmins
Total Time: 35 minutesmins
Yield: 4servings
Course: Dinner
Cuisine: American
Ingredients
32oz8 lean and trimmed boneless, skinless chicken thighs
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.