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Tuesday, December 28, 2010

Chicken Thighs in Red Wine Vinegar

I saw this on Gina's Weight Watchers blog yesterday and it seemed like a perfect meal to make because I had all the ingredients on hand. I was quite worried about the outcome because it was not coming together at all the way I wanted and looked nothing like the picture Gina posted (probably because her thighs were bone-in and mine were not). However, in the end it was saved and ended up being quite a tasty dish served with brown rice and topped off with fresh parsley. The leftovers were excellent, as well!

I have slightly adapted her recipe based on what I found to work best. I bet you could also throw everything in a slow cooker and cook it that way, too.
 
Ingredients:
8 lean chicken thighs, skin removed (or boneless, skinless chicken thighs)
Salt and fresh pepper, to taste
1/2 cup red wine vinegar
1 cup fat free chicken broth, divided
1 tbsp honey
1 tbsp tomato paste
1 tsp butter
2 large shallots, thinly sliced (3/4 cup)
2 cloves garlic, thinly sliced
1/2 cup dry white wine
2 tbsp light sour cream
2 tbsp fresh chopped parsley

Directions:
Season chicken with salt and pepper.
In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.

In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Bring to a boil, then reduce heat, cover and simmer about 20 minutes until tender.

Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Shred chicken, if desired. Top with fresh parsley. Serve chicken and sauce over rice.

Servings: 4
Calories: 242.5
Points Plus: 6 (not including rice)


Linked to Good Cheap Eats What's on Your Plate?

Labels: ,

9 Comments:

Blogger SnoWhite said...

This looks awesome! A simple yet delicious meal.

December 28, 2010 at 2:47 PM  
Blogger Biochemista said...

Hi Christina! Thanks for commenting on my blog - I love meeting other DCers! Where in DC are you from?

Gina is fantastic! I roomed with her for the Foodbuzz festival. Her pics are amazing :)

December 28, 2010 at 5:24 PM  
Blogger Ashley said...

This sounds so good! I can't wait to start eating healthier! xo

December 28, 2010 at 5:42 PM  
Blogger Kristin said...

Hmm...this one sounds interesting! Just started a separate blog for my recipes in case you're interested! Hope your Christmas was a good one! New blog addy is: http://living-graciously-food.blogspot.com

December 29, 2010 at 1:42 PM  
Blogger Christina said...

@Kristin Great, I will check it out!

December 29, 2010 at 2:06 PM  
Blogger anniebakes said...

looks like a great healthy recipe for the new year! thanks christina

December 29, 2010 at 6:42 PM  
Anonymous Anonymous said...

Do you people have a facebook fan page? I looked for one on twitter but could not discover one, I would really like to become a fan!

December 31, 2010 at 4:18 AM  
Blogger Christina said...

@Anonymous I don't have a facebook fan page at this time, it may be something that I will do in the future, though.

December 31, 2010 at 9:40 AM  
Anonymous Anonymous said...

Useful blog website, keep me personally through searching it, I am seriously interested to find out another recommendation of it.

January 14, 2011 at 4:09 AM  

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C + C Marriage Factory: Chicken Thighs in Red Wine Vinegar

Chicken Thighs in Red Wine Vinegar

I saw this on Gina's Weight Watchers blog yesterday and it seemed like a perfect meal to make because I had all the ingredients on hand. I was quite worried about the outcome because it was not coming together at all the way I wanted and looked nothing like the picture Gina posted (probably because her thighs were bone-in and mine were not). However, in the end it was saved and ended up being quite a tasty dish served with brown rice and topped off with fresh parsley. The leftovers were excellent, as well!

I have slightly adapted her recipe based on what I found to work best. I bet you could also throw everything in a slow cooker and cook it that way, too.
 
Ingredients:
8 lean chicken thighs, skin removed (or boneless, skinless chicken thighs)
Salt and fresh pepper, to taste
1/2 cup red wine vinegar
1 cup fat free chicken broth, divided
1 tbsp honey
1 tbsp tomato paste
1 tsp butter
2 large shallots, thinly sliced (3/4 cup)
2 cloves garlic, thinly sliced
1/2 cup dry white wine
2 tbsp light sour cream
2 tbsp fresh chopped parsley

Directions:
Season chicken with salt and pepper.
In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.

In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Bring to a boil, then reduce heat, cover and simmer about 20 minutes until tender.

Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Shred chicken, if desired. Top with fresh parsley. Serve chicken and sauce over rice.

Servings: 4
Calories: 242.5
Points Plus: 6 (not including rice)


Linked to Good Cheap Eats What's on Your Plate?

Labels: ,