Chicken Thighs with Shallots in Red Wine Vinegar

 

Ingredients:

• 32 oz (about 8) lean and trimmed boneless, skinless chicken thighs
• Kosher salt and fresh ground pepper
• 1/2 cup red wine vinegar
• 1 cup chicken broth, divided
• 1 tbsp honey
• 1 tbsp tomato paste
• 1 tsp butter
• 1 large shallot, thinly sliced (about 3/4 cup)
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 2 tbsp light sour cream
• 2 tbsp fresh chopped parsley

Instructions:

1. Prepare and Season Chicken:

   • Season the chicken thighs with salt and pepper on both sides.

2. Make the Vinegar Reduction:

   • In a medium saucepan, combine red wine vinegar, honey, 3/4 cup of chicken broth, and tomato paste.
   • Bring to a boil and let it simmer for about 5 minutes, reducing it down to about 3/4 cup. Remove from heat and set aside.

3. Cook the Chicken:

   • In a large skillet, melt butter over medium-low heat.
   • Add the chicken thighs to the skillet and cook for about 6-8 minutes on each side until nicely browned. Remove the chicken from the skillet and set aside.

4. Prepare the Sauce:

   • Add the thinly sliced shallots and garlic to the skillet.
   • Cook over low heat until softened, about 5 minutes.

5. Combine and Simmer:

   • Return the chicken thighs to the skillet.
   • Pour the prepared vinegar reduction sauce over the chicken.
   • Add the dry white wine and the remaining 1/4 cup of chicken broth to the skillet.
   • Season with additional salt and pepper to taste.
   • Cover the skillet and simmer over low heat for about 20 minutes, or until the chicken is tender and fully cooked through.

6. Finish and Serve:

   • Remove the chicken thighs from the skillet and place them on a serving platter.
   • Stir the light sour cream into the sauce in the skillet. If the sauce has thickened too much, you can add more chicken broth to adjust the consistency.
   • Let the sauce boil for a few minutes to heat through and thicken slightly.
   • Return the chicken thighs to the skillet and coat them with the sauce.
   • Garnish with fresh chopped parsley before serving.

This dish should yield tender chicken thighs in a flavorful and slightly tangy red wine vinegar sauce, complemented by the richness of sour cream and the freshness of parsley. Enjoy!