Chicken Thighs in Honey wine Sauce

Chicken Thighs in Honey wine Sauce

The recipe is fairly easy to do.  I made the sauce first and then cooked the chicken thighs while it was simmering, so it was also fairly fast.

You will need:

• 8 boneless, skinless chicken thighs
• Kosher salt and cracked black pepper
• 1/2 cup garlic wine vinegar
• 1 cup chicken broth, divided
• 1 tbsp honey
• 1 tbsp tomato paste
• 1 tsp butter
• 3  large spring onions, thinly sliced (3/4 cup) – I still have some in my garden!
• 2 cloves garlic, finely diced
• 1/2 cup dry white wine – I used a Pinot Grigio
• 2 tbsp sour cream
• 3/4 tbsp chopped parsley (I ran out of fresh so I had to use dried.  If you use fresh, use 2 tbsp.)

Season the chicken with salt and pepper.

In a medium saucepan, combine the vinegar, honey, 3/4 cup chicken broth and the tomato paste.

Bring to a boil and cook about 5 minutes, until it reduces down to about 3/4 cup.Remove the mixture from the heat.

In a large skillet, melt the butter over a medium-low heat and add the chicken thighs. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and keep warm.

Add the spring onions and garlic to the skillet and cook on low until soft, about 5 minutes. 

Place the cooked onions and garlic in the sauce and heat for another minute or so.

Place the chicken thighs in the sauce, add the white wine, remaining 1/4 cup of broth, kosher salt and cracked black pepper. Place the lid on, and simmer about 20 minutes until the chicken is tender. Remove the chicken and keep warm. 

Add the sour cream and parsley and stir it into the sauce. Boil a few minutes then return chicken to skillet.

Serve with over rice and add  a side salad for a delicious week night meal that you will love.