featured 22272

Braised Chicken Thighs with Shallots in Red Wine Vinegar

I refreshed a classic French dish—Poulet au Vinaigre—by lightening the sauce and using boneless, skinless chicken thighs. This version keeps the bright tang of red wine vinegar and the aromatic softness of shallots, while trimming calories and simplifying the method for an easy weeknight meal.

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

Poulet Au Vinaigre

Red wine vinegar is the defining flavor here: sharp and lively at first, it softens as the sauce reduces and melds with the white wine and chicken broth. Shallots add a delicate, sweet onion note that elevates the whole dish—paired with garlic, they create a base that transforms simple ingredients into something special. I replaced the richer elements from traditional recipes (such as crème fraîche) with lighter alternatives and swapped skin-on chicken for skinless thighs to reduce fat while keeping the meat tender and juicy.

This recipe is adapted from Paula Wolfert’s Mediterranean clay-pot style cooking, reworked for a Dutch oven or heavy skillet and streamlined for everyday cooking. It’s forgiving, fast to prepare, and impressive enough for guests, while remaining well suited for a busy weeknight.

Tips and Variations

  • Use bone-in, skinless thighs or legs for deeper flavor; if you do, add 5–10 minutes to the cooking time to ensure they’re cooked through.
  • Swap the light sour cream for plain yogurt if you prefer a tangier, lower-fat finish; stir it in off the heat to prevent curdling.
  • To convert to a slow cooker: brown the chicken first, sauté the shallots and garlic briefly, then transfer everything to the slow cooker with the liquids. Cook on low for 6–8 hours and stir in sour cream just before serving.
  • Add vegetables—carrots, small potatoes, or mushrooms—alongside the chicken for a one-pot meal; adjust liquid slightly to keep the sauce saucy as vegetables release moisture.
  • If you like your sauce silkier, finish with a teaspoon of butter or a splash of extra broth and whisk to bind.

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

More Chicken Dishes You May Enjoy

  • Turmeric Braised Chicken with Beets and Leeks
  • Chicken Enchiladas
  • Braised Chicken Thighs with Mushrooms and Leeks
  • Pollo in Pottacchio
  • Crispy Baked Chicken Thighs

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

This lighter adaptation yields a bright, savory sauce and tender chicken. It serves four and comes together in about 35–40 minutes. Use a heavy skillet or Dutch oven for the best results.

Overhead view of boneless chicken thighs in a skillet with shallots in wine sauce with red wine vinegar.

Yield: 4 servings (about 2 thighs per person)

Prep: 5 mins | Cook: 35 mins | Total: 35–40 mins

Ingredients

  • 32 oz (about 8) lean, trimmed boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1/2 cup red wine vinegar
  • 1 cup chicken broth, divided
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tsp butter (optional)
  • 1 large shallot, thinly sliced (about 3/4 cup)
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 2 tbsp light sour cream (or plain yogurt)
  • 2 tbsp fresh chopped parsley, for garnish

Instructions

  1. Season the chicken thighs generously with salt and pepper on both sides.
  2. In a small saucepan, combine the red wine vinegar, honey, 3/4 cup of the chicken broth, and the tomato paste. Bring to a boil and simmer about 5 minutes until the mixture reduces to roughly 3/4 cup. Remove from heat and set aside.
  3. Heat the butter (or a splash of oil) in a large skillet over medium-low heat. Add the chicken and brown on both sides, about 6–8 minutes total. Remove the chicken and set aside on a plate.
  4. Add the sliced shallot and garlic to the skillet and cook on low until they soften and become translucent, about 4–5 minutes, scraping up browned bits from the pan.
  5. Return the browned chicken to the skillet. Pour the reduced vinegar mixture over the chicken, then add the white wine and the remaining chicken broth. Season with additional salt and pepper to taste.
  6. Cover the skillet and simmer gently for about 20 minutes, or until the chicken is cooked through and tender.
  7. Remove the chicken to a warm plate. Stir the light sour cream into the sauce off the heat; if the sauce is too thick or has reduced too far, add a splash more broth to reach the desired consistency. Bring the sauce to a brief simmer to meld flavors, then return the chicken to the pan and spoon sauce over the top.
  8. Sprinkle with fresh chopped parsley and serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.

Nutrition (approx. per serving)

Calories: 354 kcal • Protein: 46 g • Carbohydrates: 11 g • Fat: 11.5 g • Saturated Fat: 3.5 g • Cholesterol: 219.5 mg • Sodium: 398 mg • Fiber: 0.5 g • Sugar: 6.5 g

Serving and Storage Tips

Serve with a simple green salad or steamed vegetables for a balanced meal. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop so the sauce stays silky. The flavors often improve after a day as the sauce develops depth.