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Chicken Thigh in Shallot Vinegar


  • 8 lean chicken thighs, skin removed

  • Salt and pepper

  • 1/2 cup red wine vinegar

  • 1 cup fat free chicken broth

  • 1tbsp honey

  • 1tbsp tomato paste

  • 1tsp butter

  • 1 large shallot, thinly sliced (3/4 cup)

  • 2 cloves garlic, thinly sliced

  • 1/2 cup dry white wine

  • 2tbsp light sour cream

  • 2tbsp fresh chopped parsley


  1. Season chicken with salt and pepper.

  2. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5mins, 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 6-8mins. Remove chicken and set aside.

  4. Add the shallots and garlic to the skillet and cook on low until soft, about 5mins. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Cover and simmer about 20mins until tender.

  5. Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

Adapted from Skinny Taste

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