Ethan and I both love to cook. Generally, we try to cook healthy meals, but with such different tastes (Ethan hates onions and most vegetables, and I don’t like most seafood) it can be difficult to find recipes that we both like. However, since we’ve come across www.skinnytaste.com we have both loved every recipe we have made from her website AND they’re healthy.
This is a chicken recipe that Ethan made me this year for Valentines Day and we both thought it was seriously delicious. You can find the original recipe here.
Skinless Chicken Thighs with Shallots in Red Wine Vinegar
- 1/2 cup red wine vinegar
- 1 cup fat free chicken broth
- 1 tbsp honey
- 1 tbsp tomato paste
- 1 tsp butter
- 1 package (about 6) boneless, skinless chicken thighs
- salt and fresh pepper
- 1 large shallot, thinly sliced (3/4 cup)
- 3 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 2 tbsp light sour cream
In case you don’t know what shallots are, they are basically tiny red onions about the size of a head of garlic. Usually you can find them where the garlic is in your grocery store:
In a medium saucepan, combine vinegar, chicken broth, honey and tomato paste and bring to a boil for 5 minutes until it is reduced to about 3/4 cup. Remove from heat.
In a large skillet, melt butter over medium-low heat and add chicken. Season with salt and pepper and cook on both sides until brown about 6-8 minutes. This works best in a pan that isn’t non stick (we used cast iron) as you want it to be hot enough to brown the outsides, but not cook the chicken all the way.
Once the chicken is browned, remove it and set aside.
Add the garlic and shallot to the same skillet and cook on low until soft, about 5 minutes. At this step we added a little olive oil to the pan because the shallot and garlic was getting a little dried out and burning to the pan.
Return the chicken to the skillet and pour the red wine sauce over the chicken.
Add the wine and salt and pepper. Since you only need a 1/2 cup of wine, we used one of these mini bottles of Sutter Home because we are so fancy:
Cover and simmer about 20 minutes until the chicken is cooked.
Remove chicken from the skillet and add the sour cream to the sauce. Boil a few minutes to thicken it up and return the chicken to the pan and serve!
Yummm! It’s so delicious even Mika wants some:
But she’ll eat anything. This is my current food obsession and it is just so tasty. And once you buy the ingredients most of them are enough so you can make it more than once. We just stocked up on chicken thighs at Target so we can pop these suckers out again the next time I get a craving for them.
In other news, Ethan is leaving to go visit his family in Wisconsin for the weekend so it looks like I will be spending most of my weekend like this:
I’m not mad.
This camel had a deflated hump.
