Chicken Thighs with Shallots in Red Wine Vinegar

 Image and recipe from SkinnyTaste

Ingredients:

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

Instructions:

1. Season the chicken with salt and pepper.
2. 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.
3. 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. Pour the sauce over the chicken, add wine, remaining chicken broth, salt, and pepper. Cover and simmer for about 20 minutes until tender.
4. Remove the chicken, add sour cream and stir into the sauce. Boil a few minutes then return chicken to skillet. Top with fresh parsley.

Serve with Spinach Salad using homemade French Vinaigrette Dressing:

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon shallot, minced
• 1/2 teaspoon Dijon-style mustard
• dash of sea salt
• dash of black pepper