white wine chicken thighs over creamy polenta
a crave worthy chicken dish, and a great way to use leftover polenta or if you want to make some creamy polenta to go with.
Ingredients
- 8 boneless skinless chicken thighs
- ½ cup red wine vinegar
- 1 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 teaspoon butter
- 2 large shallots thinly sliced
- 3 cloves garlic minced
- ½ cup dry white wine
- 2 tablespoons sour cream
- ¼ cup Parmesan cheese
- fresh parsley for garnish
- Kosher salt and black pepper
Instructions
- Dry off the chicken thighs and season with salt and pepper.
- In a medium saucepan, add the vinegar, honey, chicken broth and tomato paste. Bring to a boil reducing it down to about 3/4 of a cup. roughly 4-5 minutes. Remove from heat and set it aside.
- In a large skillet, melt the butter over medium-low heat and add the chicken cooking the chicken until browned on both sides, about 6-7 minutes. Remove to a plate.
- Add the shallots to the pan and cook for a 4-5 minutes until soft and then add the garlic and cook for another 30 seconds. Return the chicken thighs, pour the sauce over the chicken, add the wine and season with salt and pepper to your liking. Add a couple of tablespoons of sour cream or Greek yogurt. If it is too dry add more chicken stock.
- Serve over creamy polenta. To make it creamier add more stock, butter and for better flavor add freshly grated Parmigiano Reggiano cheese. The better the ingredients the better flavor.