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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Season the chicken thighs generously with salt and black pepper on both sides.

Step 2

In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

Add the garlic and cook for an additional minute until fragrant.

Step 6

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.

Step 7

Stir in the chicken broth and tomato paste until fully combined. Add the thyme sprigs and bay leaves.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1264.0g)

Amount per serving	% Daily Value*
Calories	1856.9

Total Fat 145.3g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 548mg	0%
Sodium 3715.4mg	0%
Total Carbohydrate 24.5g	0%
Dietary Fiber 4.5g	0%
Total Sugars 10.0g
Protein 117.0g	0%

Vitamin D 0IU	0%
Calcium 183.1mg	0%
Iron 9.3mg	0%
Potassium 2061.6mg	0%

*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.

Source of Calories

Fat: 69.8%

Protein: 25.0%

Carbs: 5.2%