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Chicken in Vinegar (Poulet au Vinaigre)

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!

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The Prep

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.

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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.

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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.

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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.

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

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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.

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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.

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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. Thanks again, take care and be well. xo Kelly

Kitchen Equipment Used in This Recipe

Chicken in Vinegar (Poulet au Vinaigre)

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Dinner, Main Course French
By Adapted from Eating Well Serves: 2-4
Prep Time: 20 Minutes Cooking Time: ~60 Minutes Total Time: 1 Hour, 20 Minutes

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.

Ingredients

  • 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

Instructions

1

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.

2

Heat butter and oil in a large skillet over medium-high heat until foamy.

3

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.

4

Transfer chicken to a plate. Then add the garlic, the shallot and remaining salt to the skillet. Cook for 1 minute.

5

Add the tomato paste and cook for 2 minute.

6

Stir in the tomato, vinegar, and honey, scraping up any brown bits in the pan.

7

Stir in broth and bring to a simmer.

8

Add the chicken back to the pan and reduce the heat to low, cover and cook for 15 minutes.

9

Uncover and cook, flipping the chicken thighs occasionally, until the sauce is slightly thickened, for another 20-25 minutes.

10

Stir in the parsley and the tarragon.

11

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  • Rhea
    March 24, 2021 at 9:33 am

    This sounds great.

    • Kelly Djalali
      March 24, 2021 at 9:39 am

      It’s so good, Rhea! Let me know if you make it, how it goes for you! Thanks so much for stopping by today, xo Kelly

  • Terry
    March 24, 2021 at 10:33 am

    Just so happens I have thighs out for dinner tonight. We will have thus fish I’ll let you know how gram likes it ❤️Mom

    • Kelly Djalali
      March 24, 2021 at 11:54 am

      Hi Mom, that works out well! Let me know how you like this recipe.
      xo Kelly

  • Anne S
    March 30, 2021 at 11:51 pm

    I tried this tonight. The flavor is incredible but I couldn’t get my sauce to reduce like yours. We made rice to go along with it which soaked up some of the sauce. I think I will try it again and reduce the amount of broth. Nevertheless it was really good.

    On another note, the recipe you posted on Kelly’s Kitchen for lobster rolls is THE best. Any chance you could reprint it here?

    • Kelly Djalali
      March 31, 2021 at 10:54 am

      Hi Anne, So happy you gave this one a go. As far as the sauce reduction goes, it’s possible there may have been more fat in the sauce, which could keep it from reducing…Either way, I am happy you enjoyed it! It really is so delicious. I can repost the Lobster Rolls here, sure thing. I will get to that in the next few weeks. Thanks so much! xo Kelly

  • Mari
    February 17, 2022 at 10:20 am

    What a great day to see this. Apparently it’s National Almond Day, so every blogger is apparently convinced that I need an almond flour cake recipe. I actually have a few of those so go away almond cake fiends. The first one I got was from Linda McCartney’s first cookbook, and there have been others over the years? I also have recipes for muffins, cookies, etc. After I had to go gluten free, I discovered the joys of almond flour without clogging my inbox, thank you very much! It’s also great for low carb, but I don’t need to hear about it all day long. Thank God for you and Poulet au Vinaigre. I have a lurking fondness for vinegars, and one of my favorite posts was the one on vinegars. This recipe looks delicious, straightforward and simple. What else could I ask for? I know what I can ask for: no more bloody almond flour recipes! I don’t need a National Vinegar Day, but if there were one, very few bloggers would take the plunge, so I would be happy to see what the few and the brave have to say about this useful and much overlooked comestible. Now where did that word come from? Apparently I have been watching Jeopardy too often. We will know for sure
    when I reference Potent Potables. Before I do that, Hugs and Happy Thursday to Kelly, Alex, and Terry. Sophie, Dante and Penny, I love you too. Have a wonderful day everybody. ??

    • Kelly Djalali
      February 17, 2022 at 11:20 am

      Hi Mari, I can’t keep up on the “National food Days”… there seems to be one everyday! Almond flour is a really good substitute for many recipes though. Have a wonderful Thursday! xo Kelly

  • Suzanne Smith
    February 17, 2022 at 11:44 am

    This sounds excellent. I bet that’s so flavorful.

    • Kelly Djalali
      February 17, 2022 at 1:32 pm

      Hi Suzanne, it really is! It’s an impressive meal for guests too. Thanks for writing in today, it’s always so nice to hear from you! xo Kelly

  • Sally Burke
    February 17, 2022 at 10:38 pm

    Hi Kelly, another mouthwatering dish to add to my collection. I’m clearing out the fridge at the moment so won’t give this a go until after we come back from out next trip, leaving next Monday. Going up the Kidman Way to Lightening Ridge. Google it… like you I’ll still be doing some cooking, probably more bbq’s than anything else.
    Happy cooking ?‍?
    Until next time
    Sally ?

    • Kelly Djalali
      February 18, 2022 at 7:59 am

      Hi Sally, I googled it! That looks like a fun roadtrip! Exploring an old mining town reminds me of the American West, or the old abandoned gold mines in Alaska. Black opal sounds so exotic. Have a wonderful and safe trip! xo Kelly