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Photo: Ryan Liebe
Active Time:25 minsTotal Time:1 hr 25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeChicken gets a saucy coat in thisPoulet au Vinaigrerecipe. Protein-rich chicken thighs are slightly crispy on the outside yet remain succulent inside. The sauce gets a tanginess from red wine vinegar and antioxidant-rich tomatoes, while the butter smooths the sauce out with a subtle richness. Honey also calms some of the acidity with a touch of sweetness that complements the earthy garlic and shallots. Keep reading for expert tips, including how to swap fresh herbs for dried.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!You can use chicken breasts instead of thighs. But it’s best if they are the same thickness, so they cook evenly. You can use a meat mallet, rolling pin, or heavy skillet to pound them to the desired thickness.There’s a good reason we cook the chicken in butter and olive oil. The butter gives this dish a smooth, creamy richness, while the oil adds flavor.Fresh herbs are best, but if you must use dried, the rule of thumb is 1 tablespoon of fresh herbs equals 1 teaspoon of dried. Dried herbs are much more potent, so you won’t use as much.Nutrition NotesChicken thighshave more fat than chicken breasts, but it’s that fat that helps keep them juicy and tender. Chicken thighs are an excellent source of protein, vitamins and minerals. The selenium in chicken thighs helps support healthy metabolism and thyroid function, and the zinc supports a healthy immune system. The vitamin B12 in chicken thighs supports healthy cells and nerves.Thetomatoesandtomato pasteadd antioxidants to this recipe, in particular, the antioxidant lycopene. Lycopene has been linked to a reduced risk of heart disease and cancer. The antioxidants and vitamins C and A in tomatoes also support skin health and complexion.Garlicandshallotsboth contribute the plant compound allicin, which acts as an antioxidant. Garlic is known for its contribution toward lowering cholesterol, blood pressure and blood sugar. Both shallots and garlic are linked to reduced inflammation and risk of heart disease and cancer when eaten regularly.Though the amount you use is small in recipes, regularly usingherbs and spices, likeparsleyandtarragon, will compound the health benefits of your recipes. Herbs and spices add antioxidants, vitamins and minerals to recipes, so use them frequently and their health benefits will add up over time.
Jump to recipe
Chicken gets a saucy coat in thisPoulet au Vinaigrerecipe. Protein-rich chicken thighs are slightly crispy on the outside yet remain succulent inside. The sauce gets a tanginess from red wine vinegar and antioxidant-rich tomatoes, while the butter smooths the sauce out with a subtle richness. Honey also calms some of the acidity with a touch of sweetness that complements the earthy garlic and shallots. Keep reading for expert tips, including how to swap fresh herbs for dried.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!You can use chicken breasts instead of thighs. But it’s best if they are the same thickness, so they cook evenly. You can use a meat mallet, rolling pin, or heavy skillet to pound them to the desired thickness.There’s a good reason we cook the chicken in butter and olive oil. The butter gives this dish a smooth, creamy richness, while the oil adds flavor.Fresh herbs are best, but if you must use dried, the rule of thumb is 1 tablespoon of fresh herbs equals 1 teaspoon of dried. Dried herbs are much more potent, so you won’t use as much.Nutrition NotesChicken thighshave more fat than chicken breasts, but it’s that fat that helps keep them juicy and tender. Chicken thighs are an excellent source of protein, vitamins and minerals. The selenium in chicken thighs helps support healthy metabolism and thyroid function, and the zinc supports a healthy immune system. The vitamin B12 in chicken thighs supports healthy cells and nerves.Thetomatoesandtomato pasteadd antioxidants to this recipe, in particular, the antioxidant lycopene. Lycopene has been linked to a reduced risk of heart disease and cancer. The antioxidants and vitamins C and A in tomatoes also support skin health and complexion.Garlicandshallotsboth contribute the plant compound allicin, which acts as an antioxidant. Garlic is known for its contribution toward lowering cholesterol, blood pressure and blood sugar. Both shallots and garlic are linked to reduced inflammation and risk of heart disease and cancer when eaten regularly.Though the amount you use is small in recipes, regularly usingherbs and spices, likeparsleyandtarragon, will compound the health benefits of your recipes. Herbs and spices add antioxidants, vitamins and minerals to recipes, so use them frequently and their health benefits will add up over time.
Chicken gets a saucy coat in thisPoulet au Vinaigrerecipe. Protein-rich chicken thighs are slightly crispy on the outside yet remain succulent inside. The sauce gets a tanginess from red wine vinegar and antioxidant-rich tomatoes, while the butter smooths the sauce out with a subtle richness. Honey also calms some of the acidity with a touch of sweetness that complements the earthy garlic and shallots. Keep reading for expert tips, including how to swap fresh herbs for dried.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1 ¼poundsboneless, skinless chicken thighs, trimmed½teaspoonsalt plus a pinch, divided¼teaspoonground pepper¼cupall-purpose flour2tablespoonsunsalted butter2tablespoonsgrapeseed or canola oil4clovesgarlic, sliced1largeshallot, sliced1tablespoontomato paste1largetomato, seeded and diced¼cupred-wine vinegar1tablespoonhoney1 ½cupslow-sodium chicken broth1tablespoonchopped fresh parsley1tablespoonchopped fresh tarragon
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundsboneless, skinless chicken thighs, trimmed
½teaspoonsalt plus a pinch, divided
¼teaspoonground pepper
¼cupall-purpose flour
2tablespoonsunsalted butter
2tablespoonsgrapeseed or canola oil
4clovesgarlic, sliced
1largeshallot, sliced
1tablespoontomato paste
1largetomato, seeded and diced
¼cupred-wine vinegar
1tablespoonhoney
1 ½cupslow-sodium chicken broth
1tablespoonchopped fresh parsley
1tablespoonchopped fresh tarragon
Directions
Pat dry 1 1/4 pounds chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 1/4 cup flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add 4 sliced garlic cloves, 1 sliced shallot and the remaining pinch of salt; cook for 1 minute. Add 1 tablespoon tomato paste; cook for 1 minute. Stir in 1 diced tomato, 1/4 cup vinegar and 1 tablespoon honey, scraping up any browned bits. Stir in 1 1/2 cups broth. Bring to a simmer.
Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in 1 tablespoon parsley and 1 tablespoon tarragon.
Frequently Asked Questions
If you don’t have a shallot to slice, the next best thing is a yellow onion. A large shallot measures about 1/2 cup sliced, so you’ll want to do the same for an onion.
In addition topotatoes(regular or sweet) mashed or roasted, we’d add a hearty vegetable or two using some of our favorite recipes, includingCrispy Smashed Brussels Sprouts,Cheesy Asparagus,Parmesan Spinach CakesorPan-Roasted Carrots.
According to the USDA, cooked chicken should be stored in an airtight container in the fridge at 40°F or less and used within 3 to 4 days.
Technically, you can cook the chicken ahead, but we wouldn’t. It won’t save you a lot of time, and one of the reasons this recipe is so flavorful is its sauce and that’s what you’re building in Step 2.
EatingWell Magazine, April 2021
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Nutrition Facts(per serving)386Calories23gFat15gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
andCarrie Myers, M.S.
Carrie Myers, M.S.
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.United States Department of Agriculture. AskUSDA.How long can you keep cooked chicken?
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.United States Department of Agriculture. AskUSDA.How long can you keep cooked chicken?
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
United States Department of Agriculture. AskUSDA.How long can you keep cooked chicken?
