A French Classic Chicken Recipe 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. Click here to see my video of this recipe preparation.
Poulet au Vinaigre
- 1 - 3 1/2 lb Chicken cut into 8 pieces
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 2 tsp Herbes de Provence
- 1/2 cup All-Purpose Flour
- 1 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 4 Shallots peeled and diced finely
- 1/2 cup Champagne Vinegar
- 2 tbsp Tomato Concentrate or 1 tbsp of tomato paste
- 1 cup Chicken Stock
- 2 tbsp Unsalted Butter
- 1 sprig of Tarragon
- 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 it 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, and 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.