Kycklinglår med schalottenlök i rödvinsvinäger (Poulet Au Vinaigre)

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1. 1
   Season the chicken with salt and pepper.
2. 2
   In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
3. 3
   In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside.
4. 4
   Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
5. 5
   Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.
6. 6
   Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.