Poulet au Vinaigre
4
servings5
minutes1
hour397
kcal5
grams5
grams24
grams31
gramsGourmet French food doesn’t have to be expensive or difficult. Poulet au vinaigre, or chicken in vinegar, is the perfect example. This dish is popular in bistros in Lyon, France, and for this recipe, I combined elements from recipes by Jacque Pepin, Food and Wine Magazine, and America’s Test Kitchen. Another great thing about this recipe is that this very simple technique can be customized with any time of seasoning or different ingredients to make wonderful variations.
Ingredients
1 TB neutral oil (I use avocado oil)
4 chicken thighs (bone in, skin on)
1/2 shallot, finely chopped (about 35g)
2 cloves garlic, very thinly sliced
1 baby bella mushroom, thinly sliced (about 35g)
3/4 cup dry white wine (175mL)
3/4 cup chicken broth (175mL)
1/4 cup red wine vinegar (60ml)
1 TB tomato paste (15g)
2 TB butter, room temp or chilled (30g)
1 TB chopped parsley or tarragon
salt & pepper to taste
Directions
- Preheat oven to 325F (165C)
- Add oil to a 12″ (30cm) stainless steel, oven safe sauté pan or frying pan and preheat over medium heat.
- Trim chicken thighs of any extra skin (you only want skin on the tops of the thighs, pat them dry with a paper towel, then lightly season with salt and pepper.
- When the oil starts to shimmer, add the chicken thighs to the pan, skin side down, and cook for 8 minutes without moving them. Flip them and cook them on the other side for an additional 3 minutes.
- Remove the thighs to a plate and add the shallots, mushroom, and garlic to the rendered fat in the pan. Cook for two minutes, stirring frequently, until the fat is mostly absorbed and everything is golden brown.
- Add the wine, chicken broth and vinegar to the pan, scraping the fond (or crusty brown bits) into the sauce.
- Once the fond is mixed into the liquid, return the thighs to the pan, skin side up, and place in the oven. Cook for 35-40 minutes.
- Remove the pan from the oven. I recommend using a kitchen towel instead of an oven mitt, as you can leave it draped over the handle as a reminder not to touch it.
- Place the chicken thighs on a plate or serving dish and tent with aluminum foil while you finish the sauce.
- Place the sauté dish on a burner at high heat and whisk in the tomato paste. Cook for 5-7 minutes or until the sauce has reduced by half and has thickened.
- Remove the pan from the heat and whisk in the butter, then sprinkle on the parsley or tarragon.
- When serving, ladle the sauce around the chicken thigh rather than on top, so that the skin remains crispy.
Recipe Video
Notes
- Nutritional info is based on a serving size of one thigh and sauce.
This recipe is a home run! Non-keto friend loved it. I added a bit of cream to create more sauce and it was scrumptious.
We tried this recipe. Very tasty. My partner is a chef and he really enjoyed it.
Best chicken I have ever cooked. Well done Steve!
I made this, and it was soooo good! It reminds me of the ancient recipe of Pollo alla Cacciatora, which does not have any tomato in it at all, but does have vinegar. Obviously, Lyon either gave the recipe to the Romans or the Romans gave it to the Lyonnaise!! But yes, my entire family was practically stuck to being near the kitchen the entire time it was in the oven, because they were all afraid of missing out of whatever smelled so delicious!