Chicken with vinegar recipe (Chicken)

Season the chicken thighs with salt and pepper. Peel and chop the shallots. Prepare the broth and set aside. Heat the butter and oil in a large pot. Brown the chicken thighs over high heat for 10 minutes on all sides, and set aside. Instead, sauté the shallots over low heat for 3 minutes, without coloring them (add a little fat if necessary).

Return to high heat and deglaze with the broth and vinegar, scraping up all the bits. Return the chicken thighs and cook for 30 minutes on low heat, adding a little water if necessary.

To finish, place the chicken thighs on the plates and keep warm. Add the mustard and half of the chopped parsley to the pot, and reduce the cooking juices by half. Pour over the chicken and sprinkle with the remaining parsley.