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Chicken Thighs with Shallots in Red Wine Vinegar

We are attempting very speacial and straightforward rooster recipes.Healty and particular
Concepts and Variations:

  • Use bone in, skinless thighs or legs and enhance the prepare dinner time for dinner by 5 to 10 minutes.
  • Swap the bitter cream for yogurt, if desired.
  • To make this throughout the sluggish cooker, sear the rooster, saute the shallots and add the remaining substances to the sluggish cooker, prepare dinner dinner on low 6 to eight hours, then stir throughout the bitter cream.
  • If you’d like, you presumably can add greens along with the rooster corresponding to carrots, potatoes and mushrooms.

Chicken Thighs with Shallots in Red Wine !!!

we are trying a very special chicken recipe.Healty and Easy #recipes #food #chicken #healtyrecipes
5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine American, Indian, Italian
Servings 4
Calories 370 kcal


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


  • Season the chicken with salt and pepper.
  • Add vinegar, honey, 3/4 cup chicken broth and tomato paste in a medium-sized pot. Boil for about 5 minutes until it falls to about 3/4 cup. Get out of the fire.
  • Melt the butter in a large pan over medium to low heat and add the chicken. Cook for about 6-8 minutes until brown on both sides. Remove the chicken and set it aside. Add the shallots and garlics to the pan and cook for about 5 minutes until soft. Pour the sauces on the chickens, add the wine, add the remaining meat broth and black pepper. Cover and cook for about 20 minutes until soft.
  • Remove the chicken, add the sour cream and stir the sauce (add more broth if the sauce dries). Boil for a few minutes and bring the chicken to the pan. Fresh with parsley.

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