✤2 lbs boneless, skinless chicken thighs
✤ salt & pepper
✤1/2 cup red wine vinegar
✤1 cup chicken broth, divided
✤1 tbsp (21g) honey
✤1 tbsp (~17g) tomato paste
✤1 tsp vegetable oil
✤3/4 cup (~89g) shallots, thinly sliced
✤2 cloves garlic, thinly sliced
✤1/2 cup dry white wine
✤2 tbsp (30g) light sour cream
❖Season the chicken with salt & pepper.
❖In a medium saucepan, combine the vinegar, 3/4 cup broth, honey & tomato paste. Bring to a boil and cook about 5 min, until it reduces down, then remove from heat.
❖In a large skillet, heat oil over medium heat. Add chicken and cook on both sides until brown, about 6-8 min. Remove and set aside.
❖To the same pan, add the shallot & garlic and cook until soft, about 5 min.
❖Return chicken to pan and pour sauce over chicken, add the white wine, remaining broth and some salt & pepper. Cover and simmer about 20 min, until tender.
❖Remove chicken, add sour cream and stir. Boil a few min, until reduced, then return the chicken and serve.
