If you’re looking for a appetizing way to jazz up your dinner routine, then Poulet au Vinaigre is just what you need! This French chicken dish is packed with flavor, and it’s surprisingly easy to make. Trust me, once you try it, you’ll be coming back for seconds—and maybe even thirds! Let’s dive in and discover how to create this tasty meal together!

Cook Time: 60

Prep Time: 15

Yields: 6

Calories: 448

Simple Ingredients for Delicious Poulet au Vinaigre

Making Poulet au Vinaigre, or chicken with vinegar, is a delightful experience that starts with gathering the right ingredients. Here’s everything you’ll need for this rustic French dish that’s both comforting and complex.

Ingredients:

2 teaspoons kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
6 large bone-in, skin-on chicken thighs (the star of the show!)
1 tablespoon vegetable oil
½ cup diced shallots (for that subtle sweetness)
3 cloves garlic, sliced (because garlic makes everything better)
1 tablespoon tomato paste (when you need a hint of richness)
½ cup wine vinegar (the key ingredient that adds tanginess)
1 cup dry white wine (choose a good quality as it impacts the flavor)
1 cup chicken broth (for depth and savoriness)
¼ cup heavy cream (to create a luscious sauce)
1 tablespoon cold unsalted butter (for a silky finish)
1 tablespoon minced fresh tarragon (the herbal touch that completes the dish)

These ingredients might seem simple, but together they create a symphony of flavors that elevate your chicken dish. Make sure to select fresh herbs and high-quality vinegar and wine; they really make a difference in the final taste. Now that we have our ingredients ready, let’s get cooking!

Step-by-Step Instructions for Making Poulet au Vinaigre

Crafting the perfect Poulet au Vinaigre is easier than you might think. Just follow these step-by-step instructions, and you’ll impress everyone at the dinner table!

Instructions:

Preheat your oven to 325°F (165°C). This ensures that your chicken cooks evenly in the oven.

Season the chicken: In a small bowl, mix the kosher salt and black pepper. Season the chicken thighs,first on the meat side,and then pat them dry,skin side up. This helps achieve that perfect crispy skin.

Sear the chicken: Heat the vegetable oil in an ovenproof pan over high heat. Place the chicken thighs in the pan, skin side down, and let them sear undisturbed for about 5 minutes until well browned.Flip them over and sear the meat side for an additional 2 minutes.

Remove excess fat: Transfer the chicken to a plate and turn off the heat. Carefully drain some of the excess fat from the pan, leaving about 1 to 2 tablespoons.

Sauté shallots and garlic: Turn the heat to medium,add the diced shallots,and a pinch of salt. Sauté until the shallots are translucent, about 3 minutes.Add the sliced garlic and tomato paste, cooking for another minute while stirring.

Deglaze the pan: Pour in the wine vinegar, scraping the bottom of the pan to loosen any flavorful bits.Follow with the dry white wine and chicken broth. Increase the heat to high and bring it to a simmer.

Return the chicken: Place the chicken back in the pan, skin side up, and turn off the heat.

Bake: transfer the pan to the preheated oven. Bake for about 40 to 45 minutes, or until the chicken is fork-tender. A meat thermometer should read about 195°F (90°C) when done.

Make the sauce: remove the chicken from the pan. Now,turn the heat to high and boil the liquid for a few minutes until it reduces by half. Stir in the heavy cream and cook until the sauce thickens slightly.

Finish the dish: Lower the heat and add the butter and minced tarragon, stirring until the butter melts. return the chicken to the pan, spoon the sauce over the top, and let it bask in the delicious flavors for a few minutes before serving.

And ther you have it! Your Poulet au Vinaigre is ready to be enjoyed with a side of crusty bread or steamed vegetables. Happy cooking!

Serving and Storage Data for Poulet au Vinaigre

Once your Poulet au Vinaigre is ready to serve, you’ll want to enjoy it while it’s warm and delicious! This dish is perfect for a cozy family dinner or impressing guests at a gathering. Here’s how to serve and store it effectively:

Serving Suggestions

Plating: Serve the chicken thighs on a large platter, drizzling the rich sauce generously over the top. This gives a lovely presentation that highlights the dish’s rustic charm.
Accompaniments: Pair your Poulet au Vinaigre with crusty French bread to soak up the flavorful sauce. It also goes well with buttery mashed potatoes, steamed green beans, or a simple side salad for a refreshing contrast.
Wine Pairing: Consider serving a glass of the same dry white wine you used in the recipe. A chilled Sauvignon Blanc or Chardonnay complements the dish beautifully.

Storage Tips

Refrigeration: Leftovers can be stored in an airtight container in the fridge. It’s best to consume them within 3 to 4 days to enjoy the best flavor and quality.
Freezing: You can also freeze the chicken and sauce. Transfer them into a freezer-safe container or bag, ensuring to leave some room for expansion. It should stay good for up to 3 months.
Reheating: When you’re ready to enjoy leftovers, thaw them in the refrigerator overnight. Reheat gently on the stove over low heat until heated through,adding a splash of chicken broth if the sauce seems too thick.

This dish is even known to taste better the next day, as the flavors have more time to mingle. Enjoy your Poulet au Vinaigre warm and fresh, or save it for a tasty meal later on!

Recipe Notes and Troubleshooting for Poulet au Vinaigre

Cooking can sometimes have its challenges, but don’t worry! Here are a few notes and tips to make your Poulet au Vinaigre experience as smooth as possible:

Recipe Notes

Chicken Choice: While chicken thighs are ideal for this recipe due to their tenderness and flavor, you can also use drumsticks. Just adjust the cooking time slightly as drumsticks may take a bit longer to cook through.
Vinegar Variety: The type of wine vinegar you use can affect the flavor. For a milder taste, opt for white wine vinegar. if you prefer a bolder flavor, go for a good quality red wine vinegar.
Herbs: Fresh tarragon is my favorite for flavor, but if you can’t find it, fresh thyme can be a grate substitute. Just adjust the amount to taste.

Troubleshooting Tips

Sauce Too Thin? If your sauce doesn’t thicken as much as you’d like, simmer it for a little longer on medium-high heat until it reduces. You can also whisk in a little cornstarch mixed with water to help it along.
Chicken not Browning? Make sure your pan is hot enough before adding the chicken. If it’s not searing well,you may need to increase the heat slightly and give it a bit more time.
Too Salty? If the dish turns out too salty, balance the flavor by adding a touch more cream or a splash of vinegar to brighten it up.

These tips should help you create a delicious Poulet au Vinaigre.Cooking is all about learning, so don’t hesitate to experiment and make the recipe your own!