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Chicken Thighs with Shallot Red Wine Vinegar (Poulet au Vinaigre) and Herb Salad

Makes 4 servings (2 thighs per person)

INGREDIENTS:

  • 32oz/8 lean and trimmed boneless, skinless chicken thighs
  • Salt and pepper
  • ½ cup red wine vinegar
  • 1 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tsp butter
  • 1 large shallot, thinly sliced (¾ cup)
  • 2 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • 2 tbsp light sour cream
  • 2 tbsp fresh chopped parsley

DIRECTIONS:

  1. Season the chicken with salt and pepper.
  2. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
  3. In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside.
  4. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
  5. Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.
  6. Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil for a few minutes then return chicken to the skillet. Top with fresh parsley.

HERB SALAD INGREDIENTS:

For loosley packed greens

  • 1 cup cilantro leaves
  • ½ cup flat-leaf parsley leaves
  • ½ cup small dill sprigs
  • ½ cup basil or mint leaves
  • ½ cup arugula leaves
  • 1 cup purslane, mâche or hearts of Boston lettuce leaves

For dressing

  • 2 tbsp unsalted butter
  • ½ cup sliced almonds
  • Salt and coarsely ground black pepper
  • ⅛ tsp red chile flakes or ½ teaspoon crushed pink peppercorns (optional)
  • ½ tbsp lemon juice, more to taste
  • 1 tbsp olive oil, more to taste

HERB SALAD DIRECTIONS:

  1. Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
  2. Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling the salad.)
  3. When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.
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