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Chicken in a Vinegar Sauce Classic French Chicken Recipe

Poulet au Vinaigre

Chef François de Mélogue
An easy and delicious chicken dish perfect for a family dinner! The quick preparation time is an added bonus for this recipe. 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

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.
Keyword Chicken, Tomatoes, Vinegar
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