Easy Boneless Chicken Thighs with Savory Shallots
This popular French chicken dish known as Poulet Au Vinaigre, is made with chicken thighs and shallots cooked in red wine vinegar and white wine.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 0.5 teaspoons kosher salt
- 0.5 teaspoons freshly ground black pepper
- 0.5 cup red wine vinegar
- 1 cup chicken broth
- 1 tablespoons honey
- 1 tablespoons tomato paste
- 1 teaspoons butter
- 3 cup thinly sliced shallots (about 3/4 cup)
- 2 cloves garlic (thinly sliced)
- 0.5 cup dry white wine
- 2 tablespoons light sour cream
- 2 tablespoons freshly chopped parsley
Instructions
Preparation Steps
- 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.
- 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.
Notes
This recipe is a popular French dish known as Poulet Au Vinaigre.