Description
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 white.
Yield: 4servings | Serving Size: 2thighs with shallot sauce
Ingredients
32oz8 lean and trimmed boneless, skinless chicken thighs
kosher salt and fresh pepper
1/2cupred wine vinegar
1cupchicken broth
1tbsphoney
1tbsptomato paste
1tspbutter
1large shallot, thinly sliced (3/4 cup)
2clovesgarlic, thinly sliced
1/2cupdry white wine
2tbsplight sour cream
2tbspfresh chopped parsley
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.
Last Step:
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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
