This is a very popular French dish in which chicken on the bone is gently cooked in red wine vinegar and cream. This is a lightened version in which I have used boneless chicken and lite sour cream instead. My hubby likes trying gourmet dishes and enjoyed cooking this one to the fullest, and this dish is Him. This dish is tarty, and the flavor of shallots and cream balances the tartness. It is gluten free and perfect for a Sunday night dinner. Try it over some fettuccini or orzo or even with a side salad.

Ingredients:

- 32 oz boneless and skinless chicken thighs

- 1 cup chicken broth

- 1 tsp honey

- ½ cup red wine vinegar

- 1 tbsp tomato puree

- 1 shallot thinly sliced

- 2 minced garlic cloves

- 1 tsp butter

- 2 tbsp light sour cream

- 2 tbsp fresh chopped parsley

- ½ cup dry white wine

- Salt and pepper to taste

Method: Season Chicken with salt and pepper and set it aside. In a saucepan, add vinegar and honey. Mix it well. Add ¾ cup chicken broth and tomato paste. Boil it for 5 mins. Let it boil till it reduces a little bit. Turn off the heat. Now in a large skillet, add butter. Let it let and then add chicken. Cook it on both sides, until golden brown. Remove chicken in a plate and keep it aside. In the same skillet, add shallots and garlic. Cook it for around 5 mins until soft. Add chicken back, pour the sauce over it with white wine and remaining chicken broth if you need. Add salt and pepper to this mix according to taste. Cover it with a lid and let it simmer for at least 20 mins. Add sour cream and mix well. Let it cook for few more mins. If its too dry, add more chicken broth. Top it with freshly chopped parsley. Serve hot.