Gourmet Chicken Thighs - Easy and Inexpensive - Poulet au Vinaigre

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a milder flavor and is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces sodium and can be more economical.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried herbs are often less expensive and have a longer shelf life.

Start by removing excess skin from the bottom of 4 bone-in skin-on chicken thighs, leaving skin on the top.

Pat the chicken thighs dry on both sides.

Season the top side of the chicken thighs with fresh ground pepper and a sprinkle of salt.

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

Set the air fryer to air crisp at 390 degrees Fahrenheit (200 degrees Celsius) and cook the chicken skins for about 7 minutes until golden brown and crispy.

Remove the chicken skins and place them on a plate lined with a paper towel to cool.

Heat a tablespoon of avocado oil in a 12-inch stainless steel sauté pan over medium heat until shimmering.

Add the chicken thighs skin side down to the pan and cook undisturbed for 8 minutes to achieve a crispy skin.

While the chicken is frying, prepare the other ingredients: finely chop half a shallot, slice a baby portobello mushroom, and finely slice 2 cloves of garlic.

After 8 minutes, flip the chicken thighs and cook for an additional 3 minutes on the other side.

Remove the chicken thighs from the pan and set them aside on a plate.

In the same pan, add the chopped shallots, sliced mushrooms, and garlic; sauté for about 2 minutes until golden brown.

Pour in 3/4 cup of dry white wine, 3/4 cup of chicken broth, and 1/4 cup of red wine vinegar, scraping up the browned bits from the bottom of the pan with a wooden spoon.

Once the bottom of the pan is smooth, return the chicken thighs to the pan and transfer it to the preheated oven to cook for 35 to 40 minutes.

After cooking, remove the chicken thighs from the oven and place them back on the plate, covering with aluminum foil to keep warm.

Increase the heat on the pan to high and whisk in 1 tablespoon of tomato paste, cooking for about 5 to 7 minutes until the sauce reduces and thickens.

Remove the pan from heat and whisk in 2 tablespoons of butter and a teaspoon of red wine vinegar for extra flavor.

Finally, stir in 1 tablespoon of finely chopped flat leaf parsley before plating the dish.

Cooking Techniques

Equipment Needed

Spice Level: