Poulet au Vinaigre
Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find braising in homes as readily in restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Chicken in vinegar? Rarely do we think of vinegar as an ingredient other than maybe used lightly in a vinaigrette.
But when you try this poulet en vinaigre recipe for the first time, you realize your error and start thinking about vinegar in a brand new light.
Tips
The shallots cook down and act as the perfect sweet balance to the acidity found in the vinegar. A couple of key thoughts, buy good ingredients and make sure the vinegar you use is a better brand than that jug of white vinegar you use for cleaning. Support your local farmers and buy their chickens. Sure they cost a bit more than store-bought but usually, they are way better in flavor and you are supporting people in your community.
Watch My Video Recipe for Poulet au Vinaigre
Poulet au Vinaigre
PREP: 15 minutes | COOK: 1 hour| MAKES: 4 servings
ingredients
1 - 3.5 pound chicken cut into 8 pieces
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoon herbes de Provence
1/2 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
4 shallots, peeled and diced finely
1/2 cup champagne vinegar
2 tablespoons of tomato concentrate or 1 tablespoon tomato paste, see notes
1 cup chicken stock
2 tablespoons unsalted butter
1 sprig tarragon
Directions
Season chicken with salt, pepper, and herbs. Dip the skin side in the flour, shaking the excess off. This helps make the skin crispy. If you are gluten intolerant either substitute gluten-free flour or leave it out.
In a large skillet, heat both the oil and butter over medium-high heat until the butter starts to turn brown, about 3 minutes. Lay the chicken in the skillet skin side down and cook until browned, about 6 minutes. Flip over, and cook the other side until lightly browned, about 5 minutes. Remove the chicken and keep warm on a plate. You may have to do this step in two batches if your pan is too crowded.
Add the shallots and cook over medium heat until soft, about 3 minutes. Add half the vinegar and cook until almost dry, about 3 minutes. Add the remaining vinegar and tomato concentrate, stir well, then let cook until almost dry.
Add the chicken stock and bring it to a boil. Return the chicken to the pan, cover, reduce heat to low and let cook until the chicken is fully cooked and tender. It should take about 30 minutes. You will know the chicken is done when a fork easily penetrates the thigh. I usually remove the breasts after about 20 minutes. They are smaller and cook much faster.
Finish the sauce by whisking in the remaining butter and snipping the tarragon over the chicken.
Notes:
Tomato concentrate is easy to make at home. Finely chop 1 tomato and cook over low heat with a teaspoon of olive oil, a pinch of salt, and a few herbs until thick and paste-like, about 30 minutes.
