Chicken in Red Wine Vinegar Reduction

Remember last week when I gave you the recipe for that delicious roasted broccoli with the tangy raisin vinaigrette?  Of course you do.  Well somewhere in that post I promised I would post the recipe for the chicken to go with it.  And here it is.  I'm following through on my promises.  Proud?

Chicken in a Red Wine Vinegar Reduction

Adapted from : Food and Wine

Makes: 4 servings   Prep Time: 25 minutes   Cook Time: 20 minutes   Total Time: 45 minutes

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Ingredients:

• 14 tablespoons red wine vinegar
• 1/2 cup chicken broth
• 1 tablespoon honey 
• 1 tablespoon tomato paste
• 2 tablespoons unsalted butter
• 5-6 chicken breasts (or thighs!)
• salt and pepper
• 4 garlic cloves, minced
• 3 large shallots, sliced
• 3/4 cup dry white wine
• 2 tablespoons sour cream
• 3 tablespoons fresh herbs (I used basil)

Directions:

1. In a medium saucepan, bring the vinegar, broth, honey, and tomato paste to a boil, stirring occasionally.  Simmer the vinegar sauce until reduced to 1/2 cup.  About 8 minutes.
2. Heat the butter in a large, heavy skillet.  Season the chicken breasts (or thighs) with salt and pepper and put half of them in the skillet.  Cook over moderate heat, turning once, until browned.  Transfer to a plate and repeat with the remaining chicken.
3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes.  Add the wine and boil until reduced to 1/4 cup.  Add the vinegar sauce and bring to a simmer.
4. Return the chicken to the skillet.  Cover and simmer over low heat until cooked all the way through.  About 20 minutes.  Transfer chicken to plates.
5. Add sour cream and turn up the heat for several minutes.  Remove from heat and add fresh herbs.  Salt and pepper to taste.  Pour sauce over the chicken and serve.

As you can tell...I served it over rice as well.  However, any kind of grain would be delightful.

And just in case you haven't seen the broccoli recipe...you can find it {here}

Enjoy!