Poulet au Vinaigre, or “Chicken with Vinegar,” is a classic French dish that elevates the humble chicken to a whole new level of sophistication and depth. The dish is a perfect balance of savory, tangy, and slightly sweet flavors, with the vinegar cutting through the richness of the chicken, creating a sauce that’s both bold and comforting. Often cooked slowly to allow the flavors to meld together, Poulet au Vinaigre is the kind of dish that transforms an ordinary meal into something memorable, evoking the rustic charm of the French countryside. The sharpness of the vinegar harmonizes with the savory undertones of the chicken, making each bite feel like a culinary journey. Whether enjoyed on a cozy evening at home or served at a dinner gathering, this dish brings the elegance of French cooking to the table in a remarkably simple yet sophisticated way.
Poulet au Vinaigre (Chicken with Vinegar)
Ingredients
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 6 large bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- ½ cup diced shallots
- 3 cloves garlic, sliced
- 1 tablespoon tomato paste
- ½ cup wine vinegar
- 1 cup dry white wine
- 1 cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon cold unsalted butter
- 1 tablespoon minced fresh tarragon
Instructions
- Preheat the oven to 325°F (165°C).
- Combine the salt and black pepper, then season the chicken on the meat side first. Flip the chicken skin-side up, pat it dry, and season the skin with the remaining salt and pepper mixture. This ensures the chicken is evenly seasoned on both sides for optimal flavor.
- Heat oil in an ovenproof pan over high heat. Add the chicken thighs, skin-side down, and sear without moving them for about 5 minutes, until the skin is nicely browned. Flip the thighs and sear the meat side for 2 minutes. Transfer the chicken to a plate and turn off the heat. This step creates a crispy, golden skin and locks in flavor before finishing the cooking process.
- Drain any excess fat from the pan, or use a paper towel to carefully blot it away, leaving about 1 to 2 tablespoons behind. This helps maintain the right amount of fat for flavor while preventing the dish from becoming greasy.
- Reduce the heat to medium, add the shallots with a pinch of salt, and sauté for a few minutes until the shallots become translucent. Stir in the garlic and tomato paste, cooking for another minute to develop the flavors. This step builds a flavorful base for the sauce by softening the shallots and infusing the garlic and tomato paste.
- Add the vinegar to the pan, stirring and scraping up any browned bits from the bottom to incorporate all the flavor. Pour in the wine and broth, then increase the heat to high and bring the mixture to a simmer. Return the chicken to the pan, skin-side up, and turn off the heat. This step helps to deglaze the pan, creating a rich, flavorful sauce while allowing the chicken to soak up the savory liquids.
- Transfer the pan to the preheated oven and bake for 40 to 45 minutes, or until the meat is fork-tender. The chicken is done when an instant-read thermometer inserted near the center reads 195°F (90°C). This ensures the chicken is fully cooked and the meat is tender and easy to pull apart.
- Remove the chicken thighs from the pan and increase the heat to high. Let the sauce boil for a few minutes, reducing by half. Stir in the cream and cook for a few more minutes, until the sauce thickens slightly. This process concentrates the flavors and creates a creamy, velvety sauce that complements the tender chicken.
- Lower the heat to low and add the butter and tarragon, stirring until the butter melts into the sauce. Return the chicken to the pan and spoon the sauce over the top, basting the chicken for a few minutes to ensure it's well-coated and infused with the rich flavors. This final step adds a smooth, buttery finish to the sauce and allows the chicken to absorb the flavors before serving.
