Chicken in Vinegar Sauce (Poulet au Vinaigre)

Name: Chicken in Vinegar Sauce (Poulet au Vinaigre)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 0.5 tsp Black Pepper; 1 cup Chicken Broth; 6 whole Chicken Thigh; 1 tbsp Fresh Dill; 3 cloves Garlic; 0.25 cup Heavy Cream; 2 tsp Salt & Pepper; 0.5 cup Shallot; 1 tbsp Tomato Paste; 1 tbsp Unsalted Butter; 1 tbsp Vegetable Oil; 1 cup White Wine; 0.5 cup White Wine Vinegar

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-Carb Gluten-Free Comfort-Food

Chicken in Vinegar Sauce (Poulet au Vinaigre) features golden-seared chicken thighs braised in a lively vinegar and white wine reduction, rounded with cream and scented with tarragon. The sauce is bright yet silky, clinging to the crisp-skinned chicken for a rich, balanced bite. Serve for a cozy dinner with crusty bread or potatoes to soak up every drop.

Prep15 mins
Cook1 hr
Serves6
DifficultyMedium

1

Preheat the oven to 325 degrees F (165 degrees C).
2

Combine the salt and black pepper, and season the chicken first on the meat side. Turn the chicken skin side up, pat it dry, and season with the remaining mixture.
3

Heat oil in an ovenproof pan over high heat. Place the thighs in skin side down and sear, without moving them, until well browned, about 5 minutes. Turn and sear the meat side for 2 minutes. Remove to a plate and turn off the heat.
4

Pour off or blot with a paper towel to remove excess fat from the pan, leaving 1 to 2 tablespoons.
5

Turn the heat to medium, add the shallots and a pinch of salt, and sauté for a few minutes, just until the shallots turn translucent. Add the garlic and tomato paste and cook, stirring, for another minute.
6

Add the vinegar and cook, stirring and scraping up the browned bits from the bottom of the pan. Add the wine and broth, increase the heat to high, and bring to a simmer. Return the chicken skin side up and turn off the heat.
7

Bake in the preheated oven until the meat is tender enough to pierce with a fork, 40 to 45 minutes. An instant-read thermometer inserted near the center should read about 195 degrees F (90 degrees C).
8

Remove the thighs from the pan and turn the heat to high. Boil for a few minutes, or until the volume is reduced by half. Add the cream and cook until the sauce begins to thicken slightly, a few minutes more.
9

Lower the heat to low and add the butter and tarragon. Stir until the butter melts. Return the chicken to the pan and baste with the sauce for a few minutes before serving.