Poulet au Vinaigre
The Chicken Dish from Lyon That Will Surprise You
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.
Tips
The shallots cook down and act as the perfect sweet balance to the acidity found in the vinegar. A couple of key thoughts, buy good ingredients and make sure the vinegar you use is a better brand than that jug of white vinegar you use for cleaning. Support your local farmers and buy their chickens. Sure they cost a bit more than store-bought but usually, they are way better in flavor and you are supporting people in your community.
Poulet au Vinaigre
PREP: 15 minutes | COOK: 1 hour| MAKES: 4 servings
ingredients
- 1–3.5 pound chicken cut into 8 pieces
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 teaspoon herbes de Provence
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 shallots, peeled and diced finely
- 1/2 cup champagne vinegar
- 2 tablespoons of tomato concentrate or 1 tablespoon tomato paste, see notes
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1 sprig tarragon
Directions
- Season chicken with salt, pepper, and herbs. Dip the skin side in the flour, shaking the excess off. This helps make the skin…
