French Chicken in Vinegar Sauce
Elevate your weeknight dinner with this French Chicken in Vinegar Sauce, a sophisticated yet approachable dish that bursts with bold flavors and rustic charm. Succulent, golden-brown chicken thighs are simmered in a tangy and aromatic red wine vinegar sauce infused with garlic, shallots, and fresh thyme, creating a perfectly balanced blend of richness and acidity. This one-pan recipe is as elegant as it is easy, coming together in just under an hour. Pair it with crusty bread to soak up the velvety sauce or serve it alongside creamy mashed potatoes or a crisp green salad for a complete, restaurant-quality meal. Perfect for fans of classic French-inspired cuisine, this dish is sure to impress and delight!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 medium shallots (finely chopped)
- 3 cloves garlic cloves (minced)
- 0.5 cup red wine vinegar
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Season the chicken thighs with salt and freshly ground black pepper on both sides.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip the chicken and brown the other side for about 4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the butter to the same pan, allowing it to melt. Stir in the chopped shallots and cook for 2-3 minutes until softened, stirring occasionally.
Add the minced garlic and sauté for 30 seconds, until fragrant.
Carefully pour in the red wine vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the vinegar simmer for 2 minutes to reduce slightly.
Stir in the chicken broth, tomato paste, and thyme sprigs. Mix until the tomato paste is fully incorporated into the liquid.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low and cover the pan with a lid. Allow the chicken to simmer gently for 25-30 minutes, or until cooked through and the sauce has thickened slightly.
Remove the thyme sprigs from the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chicken thighs with a generous spoonful of the vinegar sauce on top. Garnish with fresh chopped parsley for a burst of color and flavor.
Enjoy your French Chicken in Vinegar Sauce with crusty bread, mashed potatoes, or a simple green salad on the side.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1630 mg | 35% | |
*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.
