Poulet au Vinaigre (Chicken with Vinegar) is a classic French dish featuring bone-in chicken thighs in a rich, flavorful sauce made with shallots, wine, and tarragon. This rustic yet elegant meal is perfect for a dinner party or a cozy family dinner.
Ingredients
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2 teaspoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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6 large bone-in, skin-on chicken thighs
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1 tablespoon vegetable oil
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1/2 cup diced shallots
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3 cloves garlic, sliced
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1 tablespoon tomato paste
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1/2 cup wine vinegar (white or red)
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1 cup dry white wine
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1 cup chicken broth
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1/4 cup heavy cream
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1 tablespoon cold unsalted butter
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1 tablespoon minced fresh tarragon
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Directions
1. Preheat the Oven
Preheat your oven to 325°F (165°C).
2. Season the Chicken
In a small bowl, combine the kosher salt and black pepper. Season the chicken thighs first on the meat side. Turn the chicken skin side up, pat the skin dry, and season the skin side with the remaining salt and pepper mixture.
3. Sear the Chicken
Heat the vegetable oil in an ovenproof pan over high heat. Place the chicken thighs skin side down in the pan and sear without disturbing them for about 5 minutes, or until the skin is golden brown and crisp. Flip the chicken and sear the meat side for 2 more minutes. Remove the chicken from the pan and set it aside on a plate.
4. Prepare the Aromatics
Carefully drain excess fat from the pan, leaving about 1 to 2 tablespoons behind. Turn the heat to medium and add the diced shallots with a pinch of salt. Sauté for a few minutes until the shallots become translucent. Add the sliced garlic and tomato paste, and cook for another minute, stirring constantly.
5. Deglaze the Pan
Add the wine vinegar to the pan, stirring and scraping up any browned bits from the bottom. Pour in the dry white wine and chicken broth. Increase the heat to high and bring the mixture to a simmer.
6. Braise the Chicken
Return the chicken thighs to the pan, skin side up. Turn off the heat, cover the pan with a lid or foil, and transfer it to the preheated oven. Bake for 40 to 45 minutes, or until the chicken is fork-tender and an instant-read thermometer inserted into the thickest part of the chicken reads about 195°F (90°C).
7. Reduce the Sauce
After the chicken is cooked, remove it from the pan. Place the pan on the stovetop over high heat and boil the sauce for a few minutes until it reduces by half.
8. Finish the Sauce
Stir in the heavy cream and cook for another few minutes until the sauce starts to thicken. Reduce the heat to low, then add the cold butter and minced tarragon. Stir until the butter melts completely into the sauce.
9. Serve
Return the chicken thighs to the pan and baste them with the sauce. Serve the chicken with the rich pan sauce spooned over it.
Nutrition Facts (Per Serving)
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Calories: 448
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Fat: 29g
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Carbohydrates: 5g
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Protein: 37g
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Enjoy this flavorful Poulet au Vinaigre, a delightful balance of tangy vinegar and creamy richness that elevates simple chicken thighs into a gourmet dish!
