Season the chicken thighs with salt and pepper.

In a medium saucepan, combine the red wine vinegar, honey, 0.75 cup chicken broth, and tomato paste. Bring to a boil and simmer for about 5 minutes, until the sauce reduces to about 0.75 cup. Remove from heat.

In a large skillet, melt the butter over medium-low heat. Add the chicken thighs and cook on both sides until browned, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Add the sliced shallots and garlic to the same skillet. Cook on low heat until softened, about 5 minutes.

Return the chicken to the skillet. Pour the reduced sauce over the chicken. Add the white wine and the remaining 0.25 cup chicken broth. Season with salt and pepper. Cover and simmer for about 20 minutes, or until the chicken is tender.

Remove the chicken from the skillet. Stir the light sour cream into the sauce (if the sauce seems too thick, add a little more chicken broth). Bring the sauce to a simmer for a few minutes, then return the chicken to the skillet. Garnish with fresh chopped parsley.