The floral notes of our Riesling Black Peppercorn Vinegar transform this Lyonnaise staple into something entirely new.
4 bone-in skin-on chicken thighs
Salt and pepper
2 tbsp unsalted butter
1 tsp vegetable oil
1 large shallot, minced
1 clove garlic, minced
½ cup chopped tomato (fresh or canned)
¾ cup chicken stock
¾ cup dry white wine
¼ cup Acid League Riesling Black Peppercorn Living Vinegar
2 tsp honey
¼ cup heavy cream
½ tsp Aleppo pepper or other chili flakes
1 tbsp flat-leaf parsley, finely chopped
Season the chicken thighs with salt and pepper. Over medium heat, melt the butter and oil in a medium skillet and brown the chicken thighs on both sides, about 10-12 minutes total. Remove the chicken from the pan and set aside on a plate.
Add the shallot and garlic to the hot pan and sauté until translucent, about 2-3 minutes. Add the tomatoes and let simmer 2 minutes. Remove pan from heat.
Meanwhile, in a medium pot, bring the chicken stock, white wine, vinegar, and honey to a boil. Let simmer until reduced by half, about 10 minutes.
Return the pan to low heat, then add the liquid to the shallot and tomato mixture. Place the chicken thighs on top and simmer uncovered until the chicken is cooked through, about 10-12 minutes. Remove the chicken from the sauce, add the cream and Aleppo pepper and warm through.
Taste and adjust the seasoning, then serve the chicken topped with the sauce and chopped parsley alongside rice or tagliatelle.