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Skinless Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

32 oz

(8 lean chicken thighs, boneless, skinless)

salt and fresh pepper

1/2 cup

red wine vinegar

1 cup

fat free chicken broth

1 tbsp

honey

1 tbsp

tomato paste

1 tsp

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