- 8 pounds Tyson® Fresh Chicken Thighs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 4 shallots, finely chopped
- 1/2 cup apple cider vinegar
- 2 tablespoons tomato paste
- 1 cup dry white wine or vermouth
- Sprinkle chicken with salt and pepper.
- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Cook chicken, in batches, 8 minutes, or until golden; transfer to plate.
- Pour off all but 1 tablespoon fat from skillet. Cook shallots 2 minutes, or until soft. Add vinegar; cook 3 minutes, or until slightly reduced. Whisk in tomato paste and wine.
- Return chicken to skillet. Simmer, partially covered, 40 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on instant-read thermometer reaches 180 degrees F. Transfer chicken to platter. Skim off fat from pan juices; whisk in remaining butter. Pour over chicken. (Refrigerate leftovers.)