Chicken In Red Wine Vinegar Recipe

Name: Chicken In Red Wine Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 . ¼ tablespoons red wine vinegar; 2 . 1/2 cup low sodium chicken broth; 3 . 1 tablespoon honey; 4 . 1 tablespoon tomato paste; 5 . 2 tablespoons unsalted butter; 6 . 8 large chicken thighs, trimmed; 7 . salt & freshly ground black pepper; 8 . 4 garlic cloves, thinly sliced; 9 . 3 large shallots, thinly sliced; 10 . 3/4 cup dry white wine; 11 . 2 tablespoons creme fraiche; 12 . 3 tablespoons chopped tarragon

Servings: persons

1 . ¼ tablespoons red wine vinegar
2 . 1/2 cup low sodium chicken broth
3 . 1 tablespoon honey
4 . 1 tablespoon tomato paste
5 . 2 tablespoons unsalted butter
6 . 8 large chicken thighs, trimmed
7 . salt & freshly ground black pepper
8 . 4 garlic cloves, thinly sliced
9 . 3 large shallots, thinly sliced
10 . 3/4 cup dry white wine
11 . 2 tablespoons creme fraiche
12 . 3 tablespoons chopped tarragon

1
["1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.", "2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.", "3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.", "4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.", "5. Add the creme fraiche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve."]

1847

kcal

Calories

117

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 . ¼ tablespoons red wine vinegar, 2 . 1/2 cup low sodium chicken broth, 3 . 1 tablespoon honey, 4 . 1 tablespoon tomato paste, and more.

Yes, Chicken In Red Wine Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Red Wine Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions