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

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

From skinnytaste.com

Servings: 4 • Serving Size: 2 thighs with shallot sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 242.5 • Fat: 7.0 g • Carb: 11.0 g • Fiber: 0.3 g • Protein: 28.6 g

8 lean chicken thighs, skin removed
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

Season chicken with salt and pepper.

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.

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 the wine, remaining broth salt and pepper. Cover and simmer about 20 minutes until tender.

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.

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