Chicken Thighs with Shallots
8 skinless chicken thighs
1/2 cup red wine vinegar
1 tablespoon honey
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon butter
1 large shallot, diced
2 garlic cloves, diced
1/2 cup dry white wine
2 1/2 tablespoons sour cream
Salt and pepper
Combine the vinegar, honey, 3/4 cup chicken broth, and tomato paste together in a medium saucepan.
Bring the mixture to a boil and allow to boil for about 5 minutes or until it reduces down to about 3/4 of a cup.
Remove from the stove and set aside.
Melt the butter in a large skillet over medium-low heat. Add the chicken and sauté on both sides until golden brown (about 6-8 minutes).
Remove the chicken from the skillet and set it aside.
Add the shallots and garlic to the skillet and cook on low until soft (about 5 minutes).
Return the chicken to the skillet. Add the vinegar-broth mixture, the wine, and the salt and pepper.
Cover and simmer for 20 minutes or until tender.
Remove the chicken. Add sour cream and stir into the sauce.
Boil for a few minutes. Then return the chicken to the skillet and serve.
If sauce dries up during simmering add more broth.