Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce is a simple dinner recipe that can be made in one skillet in 30 minutes but is delicious and elegant enough for company and entertaining.
Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce
Time for a one-skillet meal! This Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce is such a simple but elegant dish. It can be made in one skillet in just 30 minutes. I love making this recipe for company because it is just so tasty and so easy and low maintenance.
The Red Wine Vinegar Sauce is just divine. The honey adds a touch of sweetness to the vinegar and the shallots and garlic add a kick of flavor. I love a creamy sauce and just a small dab of sour cream adds that creaminess without weighing down the dish.
This Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce is a must try. No joke. Add it to your menu now!
Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce Recipe
Poulet au Vinaigre
Ingredients
- 8 chicken thighs
- Salt & pepper
- 1 tablespoon butter
- 1 medium sweet onion chopped
- 1 large shallot thinly sliced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- ⅔ cup red wine vinegar
- 2 cups chicken stock
- 1 cup white wine
- 2 tablespoons freshly chopped tarragon or sage (optional)
- 1 cup heavy cream
Instructions
- Season chicken thighs with salt and pepper.
- In a large skillet, melt butter over medium heat.
- As soon as the butter foams, add the chicken skin side first and saute on each side until they have light golden color.
- Remove chicken from the skillet and set aside.
- Add onion and shallots to the same skillet the chicken was in. Saute until translucent and tender.
- Add garlic and saute until fragrant, about 2 more minutes.
- Stir in tomato paste and leave to cook for 30 seconds, and then raise the heat to high, before adding the vinegar.
- Add the stock and white wine and reduce by simmering for 10 minutes.
- Reduce the heat to low and add the tarragon leaves.
- Then add the chicken pieces to the sauce and cook covered for 15 to 20 minutes depending on the size of your chicken pieces.
- When the chicken is cooked, remove them from the pan and set aside in a covered dish to keep warm while you finish the sauce.
- To finish the sauce, boil the sauce for another 10 minutes after chicken is removed.
- Add the cream to the sauce and leave to reduce for 15 minutes.
- Add the chicken back to the dish before serving. Garnish with fresh parsley.
- Serve warm with sauce drizzled on top.
Notes
- Storage: Store up to 4 days covered in the fridge.
- Reheat: Warm gently on stovetop until hot and creamy again. Add a splash of cream or stock if sauce thickens too much.
Nutrition
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All that's Jas says
That looks mouthwatering! Chicken dishes can be pretty boring, but not this one! Thanks for linking up with us at Thursday Favorite Things!