Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
I've given a healthier twist to the classic French dish, Poulet Au Vinaigre. This recipe features tender chicken thighs and aromatic shallots simmered in a delightful blend of red wine vinegar and white wine.
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Ingredients
- 32 oz 8 lean and trimmed boneless, skinless chicken thighs
- 1 tbsp honey
- 1 tbsp tomato paste
- 1 tsp butter
- 1 large shallot
- 2 cloves garlic
- 1/2 cup dry white wine
- 2 tbsp light sour cream
- 2 tbsp fresh chopped parsley
- 1/2 cup red wine vinegar
- 1 cup chicken broth
- kosher salt and fresh pepper
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides.
- 2
In a medium-sized saucepan, mix together the vinegar, honey, 3/4 cup of chicken broth, and tomato paste. Bring the mixture to a boil and let it simmer for approximately 5 minutes, allowing it to reduce to about 3/4 cup. Once reduced, take it off the heat.
- 3
Heat butter in a large skillet over medium-low heat, then add the seasoned chicken thighs. Sear the thighs for about 6-8 minutes, turning them to achieve a golden brown color on both sides. Once done, remove the chicken from the skillet and set aside.
- 4
Next, toss the shallots and minced garlic into the skillet, cooking them over low heat until they become tender, which should take around 5 minutes.
- 5
Place the chicken back into the skillet, then pour the prepared sauce over the top. Add the wine and the remaining chicken broth, along with additional salt and pepper to taste. Cover the skillet and let it simmer for about 20 minutes, or until the chicken is completely tender.
- 6
Take out the chicken once more, and stir in sour cream into the sauce (if the sauce appears too thick, add a splash more broth). Allow it to boil for a few minutes before returning the chicken to the skillet. Garnish with freshly chopped parsley before serving.