Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 6-8 large shallots, peeled and sliced thinly
  • 1/2 cup dry red wine vinegar
  • 1 cup chicken stock (low sodium)
  • 2 Tbsp heavy cream
  • 2 Tbsp olive oil
  • Salt and black pepper, to taste

Instructions:

  1. Season the chicken thighs aggressively with salt and black pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Place the chicken thighs skin-side down onto the hot fat and sear until a deep golden-brown crust (Maillard reaction) is achieved, about 5-7 minutes. Flip and sear for 2 minutes on the flesh side. Remove the chicken and set aside.
  3. Reduce heat to medium. Add the sliced shallots to the rendered fat in the pan. Sauté, scraping up the fond (brown bits), until caramelized and softened, about 6-8 minutes.
  4. Pour in the 1/2 cup of red wine vinegar. Immediately increase heat and aggressively reduce the vinegar until almost completely evaporated and slightly syrupy. This concentrates the flavor and removes harsh acidity.
  5. Add the chicken stock to the pan. Bring to a simmer and stir well, incorporating all residual flavor compounds from the bottom of the pan into the sauce.
  6. Return the chicken thighs to the pan, skin-side up. Reduce heat to low, cover the pot, and braise for 20 minutes, or until the chicken is fork-tender and cooked through (internal temperature of 165°F / 74°C).
  7. Remove the chicken again and set aside. Stir the heavy cream into the sauce to finish and thicken slightly. Taste the sauce and adjust seasoning (salt/pepper) as needed.
  8. Serve the chicken thighs immediately, spooning the rich shallot and red wine vinegar sauce generously over the top.