Chicken with Vinegar Sauce
Savor the bold, tangy flavors of Chicken with Vinegar Sauce, a rustic yet elegant dish that brings French-inspired cooking to your kitchen. Juicy, golden-crisp chicken thighs are nestled in a rich pan sauce infused with white wine vinegar, tender shallots, fresh thyme, and a touch of garlic. The result is a perfectly balanced blend of savory and tangy notes, crowned with a glossy finish of melted butter. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or special occasions. Serve it alongside creamy mashed potatoes, steamed rice, or crusty bread to soak up every drop of the velvety sauce. Perfectly satisfying and impressively simple, this dish will delight your taste buds with every decadent bite.
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Recipe Information
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 shallots (thinly sliced)
- 3 garlic cloves (minced)
- 0.5 cup white wine vinegar
- 1 cup chicken stock
- 4 fresh thyme sprigs
- 2 tablespoons unsalted butter
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Cook for 5-7 minutes without moving until the skin is golden and crisp.
Flip the chicken thighs and cook the other side for another 3-4 minutes. Remove the chicken from the skillet and set it aside on a plate.
Drain off most of the fat from the skillet, leaving about 1 tablespoon. Lower the heat to medium and add the sliced shallots. Sauté for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds, stirring frequently to ensure it doesn't burn.
Deglaze the skillet by pouring in the white wine vinegar, scraping the bottom of the pan to release any browned bits. Let it simmer for about 2 minutes until slightly reduced.
Stir in the chicken stock and add the thyme sprigs. Nestle the chicken thighs back into the skillet, skin-side up. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet with a lid, and cook for 20 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and arrange on a serving platter. Discard the thyme sprigs.
Increase the heat to medium-high and let the sauce reduce slightly for 3-4 minutes. Stir in the butter until melted and the sauce is glossy.
Pour the sauce over the chicken thighs and serve immediately. Pair with mashed potatoes, rice, or a side of crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1000 mg | 21% | |
*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.
