Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
User Reviews
4.7
Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
Description
Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre) features chicken thighs browned in butter and then simmered in a sauce combining a vinegar reduction with honey and tomato paste, enhanced by chicken broth and white wine. Thinly sliced shallots and garlic soften in the pan before the chicken returns to simmer gently, allowing flavors to meld and the meat to become tender. The final sauce is enriched with sour cream for creaminess and garnished with fresh parsley.
The dish has a distinct balance between the acidity of the red wine vinegar and the subtle sweetness of honey, with savory depth from the tomato paste and broth. The slow simmer method ensures chicken thighs remain moist and flavorful, while the sautéed shallots add a gentle sweetness and aroma.
This preparation pairs well with simple sides like steamed vegetables, roasted potatoes, or crusty bread to soak up the vibrant sauce. It is suitable for a dinner that offers bright, rich flavors with a creamy tang.
Ingredients
- 32 oz chicken thigh 8 lean and trimmed boneless, skinless
- kosher salt
- black pepper
- 1/2 cup red wine vinegar
- 1 cup chicken broth
- 1 tbsp honey
- 1 tbsp tomato paste
- 1 tsp butter
- 1 shallot thinly sliced (3/4 cup, large
- 2 cloves garlic (thinly sliced)
- 1/2 cup white wine dry
- 2 tbsp sour cream light
- 2 tbsp parsley fresh chopped
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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3535 kcal
% Daily Value*
| Serving | 2thighs with shallot sauce | |
| Calories | 353.5kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 46g | 92% |
| Fat | 11.5g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 219.5mg | 73% |
| Sodium | 398mg | 17% |
| Fiber | 0.5g | 2% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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