Chicken in Vinegar

Active: 25 Min. Total: 1 1/4 hours

Serves 4


  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed

  • 1/2 teaspoon salt plus a pinch, divided

  • 1/4 teaspoon pepper

  • 1/4 cup flour

  • 2 tablespoons unsalted butter

  • 2 tablespoons grapeseed or canola oil

  • 4 cloves garlic, sliced

  • 1 large shallot, sliced

  • 1 tablespoon tomato paste

  • 1 large tomato, seeded and diced

  • 1/4 cup red wine vinegar

  • 1 tablespoon honey

  • 1 1/2 cups low-sodium chicken broth

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh tarragon

Step 1:

Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard remaining flour)

Step 2:

Heat butter and 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 garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add the tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any brown bits. Stir in broth. Bring to a simmer.

Step 3:

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 parsley and tarragon.