Sometimes, after a long day at work, all I want when I come home is a giant glass of wine. But being pregnant, this isn’t really something offered up to me on a silver platter. {Do the French drink wine through pregnancy?} So I have been settling for second best…lots of meals prepared with wine. Smooth, delicious, sweet wine…
I found this chicken recipe over at SkinnyTaste.com. Gina has some absolutely delicious recipes on her site and I’ve yet to try one that I didn’t love! This meal is quick and easy so it’s perfect for a weeknight dinner. The sauce is unbelievably delicious so I like to serve it over a bowl of creamy polenta so as not to miss a drop going into my belly. I highly recommend.
White Wine Chicken Thighs Over Creamy Polenta
Yield 4-6 servings
Recipe from Gina over at SkinnyTaste.com
Ingredients
- 8 lean chicken thighs
- salt and freshly ground pepper
- 1/2 cup red wine vinegar
- 1 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 teaspoon butter
- 2 large shallots, sliced thin
- 2 clove garlic, sliced thin
- 1/2 cup dry white wine
- 2 tablespoons light sour cream {or plain Greek yogurt}
- 2 tablespoons fresh chopped parsley
- polenta
- 1/4 cup grated Parmesan cheese
Instructions
- Season your chicken with salt and pepper.
- In a medium saucepan, combine the vinegar, honey, 3/4 cup chicken broth, and tomato paste.
- Boil it all for about 5 minutes, until it reduces down to about 3/4 cup, then remove it from the heat and set it aside.
- In a large skillet, melt the butter over medium-low heat and add the chicken.
- Cook the chicken thighs on both sides, until they’re brown, about 6-8 minutes. Afterwards, remove the chicken thighs from the skillet and set them aside in a separate dish.
- Add the shallots and garlic to the skillet and cook them on low until they’re soft, about 5 minutes.
- Add the chicken back to the skillet with the shallots and garlic. Pour the sauce over it all and add in the wine, remaining broth, salt, and pepper.
- Cover it all and let it simmer for about 20 minutes, until tender.
- During the last few minutes, stir in the sour cream. If at any point, the sauce dries up, add more broth.
- Serve the chicken on top of some creamy polenta and top it with fresh parsley.
Notes
*No matter what kind of polenta you buy {instant or uncooked}, add in a 1/4 cup of shredded Parmesan while it’s hot for some extra flavor.
