Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Poulet au Vinaigre

Serves 4 to 6 Entree chicken, Poultry

Poulet au Vinaigre

Poulet au Vinaigre finds its roots in the humble yet vibrant kitchens of Lyonnais bistros, where it graces the table with its comforting presence. This dish is a staple of everyday meals, offering a taste of the region's culinary simplicity. The home version remains true to its bistro origins, capturing the essence of convivial gatherings without the frills.

The dish delivers a bold tang, with the red wine vinegar adding a sharp, pleasing bite that complements the rich, buttery undertones. Shallots bring a sweet, aromatic depth, while tomato paste provides a subtle, savory backdrop. A scattering of fresh parsley adds a bright finish, ensuring each bite is as memorable as the last.

Ingredients

  • 1chicken — cut into 8 pieces
  • 100 mlred wine vinegar
  • 200 mlchicken stock
  • 2shallots — minced
  • 2 tbsptomato paste
  • 2 tbspbutter
  • 2 tbspparsley — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by cutting the chicken into serving pieces, ensuring you have a mix of both white and dark meat. Pat each piece dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine salt and black pepper on all sides.
  2. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the chicken pieces skin-side down. Brown them until the skin is golden and crispy, about 5-7 minutes per side. The goal is to develop a deep, flavorful crust, so avoid overcrowding the pan; work in batches if necessary.
  3. While the chicken is browning, finely chop 2 shallots. Once the chicken is browned, remove it from the pan and set aside. In the same pan, add the shallots to the drippings and reduce the heat to medium. Cook, stirring occasionally, until the shallots are soft and translucent, about 3-4 minutes.
  4. Stir in 2 tablespoons of tomato paste, allowing it to cook for about 1 minute until it darkens slightly and becomes fragrant. This step intensifies the tomato flavor and integrates it into the dish.
  5. Pour in 100 ml of red wine vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the vinegar to reduce by half, which will mellow its acidity and concentrate its flavor.
  6. Add 200 ml of chicken stock to the pan, stirring to combine with the reduced vinegar and tomato paste. Return the chicken pieces to the pan, skin-side up, ensuring they are partially submerged in the liquid. Cover the pan with a lid and reduce the heat to low.
  7. Simmer gently for about 25-30 minutes, until the chicken is cooked through and tender. The sauce should have thickened slightly and have a balanced, cohesive flavor. Taste and adjust seasoning with salt and pepper as needed.
  8. Finish the dish by sprinkling 2 tablespoons of chopped parsley over the top for freshness and color. Allow the chicken to rest for a few minutes so the juices redistribute. Serve hot, spooning the sauce over the chicken pieces.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine