Hello and Welcome, Friends! Today’s recipe is another dish that I couldn’t get enough of. I am a big fan of vinegar, and all things vinegar-related. So today we are revisiting one of my most favorite recipes, the classic French dish, Poulet au Vinaigre. Chicken in Vinegar is savory and rich, with just enough acid from the tomatoes and vinegar to boost all the flavors and really make this dish sing. Let’s get to it – Chicken in Vinegar!
The ingredients for this dish are simple, ordinary items. The fresh tarragon might be hard to find, and if you can’t find it, substitute with fresh fennel fronds – they will impart a similar licorice flavor. I did not have a shallot, so I very thinly sliced a quarter of a small red onion on my mandoline slicer. I sliced the garlic cloves on the mandoline too, to get nice thin, even slices.
We will start by patting dry the chicken thighs, seasoning them with salt and pepper; and then dredging them in flour. Be sure to shake off the excess and then trash the remaining flour after all the chicken thighs are coated in a light dusting.
Browning the Chicken
Heat the butter and the grapeseed (or vegetable) oil in a large skillet over medium-high heat. When the butter gets foamy, carefully add the chicken thighs to the skillet.
Brown the chicken on both sides, about 7 minutes on the first side and about 5 minutes on the other side will get you a nice golden color.
When the chicken has golden browning on both sides, transfer the thighs to plate and we will begin the sauce.
Add the garlic and the shallot (or thinly sliced onion) to the skillet with a pinch of salt. Keep the heat on medium-high. Cook for about one minute. Then, add the tomato paste and stir well to incorporate and cook for about one minute.
Then stir in the diced tomato, honey and vinegar; scrape up all the brown bits and add the broth.
Bring this mixture to a simmer and add the chicken thighs back to the pan, reduce the heat to low and cover. Let this simmer for 15 minutes.
Uncover and cook for another 20-25 minutes. Flip the chicken thighs occasionally. We want the sauce to reduce and thicken.
Poulet au Vinaigre
Because we browned the chicken at the beginning and then occasionally flipped it while the sauce was reducing, the nice crust stayed firm and didn’t get soggy – even with that 25 minute covered simmer. Stir in the chopped parsley and tarragon. To serve, spoon some of the tomatoes and sauce over each piece of chicken and serve with a side salad.
I made a simple herb salad with butter lettuce, fresh tarragon, dill, parsley and basil leaves and thinly sliced onion; dressed in olive oil and lemon juice with flaky sea salt and fresh cracked pepper to go alongside this rich Chicken in Vinegar. As I mentioned at the top, I could not get enough of this chicken! It’s so flavorful. The combination of the fresh herby salad and the chicken was perfect.
I really hope you try this Chicken in Vinegar! The red wine vinegar that gives this dish its name – and character – acts as the most beautiful flavor booster; amping up the tomato, the flavor of the chicken, the fresh herbs…everything just sings.
Thank you for spending part of your day with me. Let me know if you try this recipe, it’s so restaurant-worthy and easy to do at home. If you’re looking for another one-pan recipe a little more on the lighter side, try Mediterranean Poached Halibut; sub in wild caught salmon, if you prefer! Don’t forget you can pin all the recipes either from this post, or from my Pinterest boards; where you’ll find all the Djalali Cooks recipes in one convenient spot.
Just a quick note to say that Djalali Cooks will be quiet next week as I head off for a week in Paris with Beth. While I won’t be posting recipes, follow me on Instagram to catch glimpses of what we’re seeing, eating and drinking in the City of Light. I will be back with fresh recipes Wednesday, November 09. Thanks again, take care and be well. xo Kelly
Kitchen Equipment Used in This Recipe
Chicken in Vinegar (Poulet au Vinaigre)
This classic French dish is rich and flavorful. Fresh herbs and vinegar act as the most beautiful flavor booster; amping up the the flavor of the chicken and the tomatoes; everything just sings.
- 1.25 lbs Skinless Chicken Thighs, trimmed
- 1/2 tsp. Kosher Salt, plus a pinch, divided
- 1/4 tsp. Fresh Ground Pepper
- 1/4 cup All Purpose Flour
- 2 tbsp. Unsalted Butter
- 2 tbsp. Grapeseed Oil (or canola)
- 4 Cloves Garlic, thinly sliced
- 1 Large Shallot, sliced
- 1 tbsp. Tomato Paste
- 1 Large Tomato, seeded and diced
- 1/4 cup Red-Wine Vinegar
- 1 tbsp. Honey
- 1.5 cups Chicken Broth
- 1 tbsp. Chopped Fresh Parsley
- 1 tbsp. Chopped Fresh Tarragon
Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and dredge chicken thighs to coat, shaking off excess. Discard remaining flour.
Heat butter and oil in a large skillet over medium-high heat until foamy.
Add the chicken and cook, flipping once until golden brown on both sides. About 7 minutes on the first side and about 5 minutes on the other side.
Transfer chicken to a plate. Then add the garlic, the shallot and remaining salt to the skillet. Cook for 1 minute.
Add the tomato paste and cook for 2 minute.
Stir in the tomato, vinegar, and honey, scraping up any brown bits in the pan.
Stir in broth and bring to a simmer.
Add the chicken back to the pan and reduce the heat to low, cover and cook for 15 minutes.
Uncover and cook, flipping the chicken thighs occasionally, until the sauce is slightly thickened, for another 20-25 minutes.
Stir in the parsley and the tarragon.
This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.