Chicken in Red Wine Vinegar
Experience the rich, tangy depths of flavor in this classic French-inspired Chicken in Red Wine Vinegar recipe. Perfectly seared bone-in, skin-on chicken thighs are braised to tender perfection in a vibrant sauce of red wine vinegar, chicken broth, and tomato paste, infused with aromatic shallots, garlic, fresh thyme, and bay leaves. The result is a boldly flavored dish with a perfect balance of bright acidity and savory richness. Ready in just an hour, this one-pan recipe is ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a burst of color and serve alongside crusty bread, creamy mashed potatoes, or sautéed vegetables to soak up every drop of the luscious sauce. A must-try for anyone craving elegant comfort food with a rustic twist.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Shallots (thinly sliced)
- 3 pieces Garlic cloves (minced)
- 0.5 cup Red wine vinegar
- 1.5 cups Chicken broth
- 1 tablespoon Tomato paste
- 4 pieces Fresh thyme (sprigs)
- 2 pieces Bay leaves
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook until the skin is golden brown and crispy, about 5-6 minutes. Flip the chicken and cook for an additional 4-5 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter. Sauté the shallots until they are soft and lightly caramelized, about 4 minutes.
Add the garlic and cook for an additional minute until fragrant.
Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pan using a wooden spoon. Let the vinegar simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and tomato paste until fully combined. Add the thyme sprigs and bay leaves.
Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 25-30 minutes, or until the chicken is tender and fully cooked through.
Remove the thyme sprigs and bay leaves from the sauce. If desired, let the sauce reduce further for a thicker consistency by simmering it uncovered for an additional 5-7 minutes.
Serve the chicken warm, spooned with the sauce and garnished with fresh parsley. Pair with crusty bread, mashed potatoes, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.0 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2062 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
