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