Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce
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.
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4-8
Calories
Author The Gracious Wife
Ingredients
8chicken thighs
Salt & pepper
1tablespoonbutter
1mediumsweet onionchopped
1large shallotthinly sliced
4garlic clovesminced
1tablespoontomato paste
⅔cupred wine vinegar
2cupschicken stock
1cupwhite wine
2tablespoonsfreshly chopped tarragon or sage(optional)
1cupheavy 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.