Chicken in Vinegar (Poulet au Vinaigre)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
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.


  • 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.