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Poulet au Vinaigre (Chicken with Vinegar)

Poulet au Vinaigre is a popular French chicken dish made with chicken thighs and aromatics cooked in red wine vinegar, white wine, and broth. 

Poulet au Vinaigre (Chicken with Vinegar)

My family really, really loves vinegar so when I stumbled upon this America’s Test Kitchen recipe for poulet au vinaigre (also known as chicken with vinegar) I decided to make it for a recent dinner. The recipe was pretty simple to make, the chicken and sauce smelled amazing while it cooked, and it tasted tangy, flavorful,  and tasty! I paired this delicious poulet au vinaigre with creamy mashed potatoes and a butter leaf salad.

Poulet au Vinaigre (Chicken with Vinegar)

How to Make Poulet au Vinaigre (Chicken with Vinegar)

Adjust the rack to the lower-middle position then preheat the oven to 325 degrees.

Heat the olive oil in an OVEN PROOF large skillet over medium-high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Place the chicken, skin side down, in the hot skillet and cook for 8 minutes, until well browned. Flip the chicken over and cook for 3 minutes. Remove the chicken from the skillet and set it aside on a plate.

Remove all but 2 tablespoons of fat from the skillet. Add the shallot and garlic and cook, stirring constantly, for 1 minute.

Add the chicken broth, white wine, and red wine vinegar and bring to a simmer, scraping up all the browned bits from the bottom and sides of the skillet.

Nestle the chicken (and any juices) back in the skillet, skin side UP. Place into the oven and bake, uncovered, until chicken registers 195 degrees, about 35-40 minutes.

Using tongs, remove the chicken from the skillet and place it on a serving plate with a loose tin foil tent on top.

Place the skillet over high heat and whisk in the tomato paste and bring to a boil. Cook, stirring and scraping the sides of the skillet until the sauce is thickened and reduced to 1 1/4 cups, about 5-7 minutes.

Off heat, whisk in the cold butter, chopped tarragon, and up to 1 teaspoon of red wine vinegar. Taste & season with sea salt and freshly cracked pepper, to taste. Pour the sauce around the chicken. Serve and enjoy.

Poulet au Vinaigre (Chicken with Vinegar)

 

Poulet au Vinaigre (Chicken with Vinegar)

Poulet au Vinaigre (Chicken with Vinegar)

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: French
Servings: 4 - 6
Author: Pam - For the Love of Cooking

Ingredients

  • 1 tbsp olive oil
  • 6 chicken thighs, bone in, skin on
  • Sea salt and freshly cracked pepper, to taste
  • 2 shallots, minced
  • 2 cloves of garlic, sliced thin
  • 1 cup chicken broth
  • 1 cup dry white wine
  • cup good red wine vinegar
  • 1 tbsp tomato paste
  • 2 tbsp cold butter
  • 1 tbsp fresh tarragon, chopped

Instructions

  • Adjust the rack to the lower-middle position then preheat the oven to 325 degrees. 
  • Heat the olive oil in an OVEN PROOF large skillet over medium-high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Place the chicken, skin side down, in the hot skillet and cook for 8 minutes, until well browned. Flip the chicken over and cook for 3 minutes. Remove the chicken from the skillet and set it aside on a plate.
  • Remove all but 2 tablespoons of fat from the skillet. Add the shallot and garlic and cook, stirring constantly, for 1 minute. 
  • Add the chicken broth, white wine, and red wine vinegar and bring to a simmer, scraping up all the browned bits from the bottom and sides of the skillet.
  • Nestle the chicken (and any juices) back in the skillet, skin side UP. Place into the oven and bake, uncovered, until chicken registers 195 degrees, about 35-40 minutes.
  • Using tongs, remove the chicken from the skillet and place it on a serving plate with a loose tin foil tent on top. 
  • Place the skillet over high heat and whisk in the tomato paste and bring to a boil. Cook, stirring and scraping the sides of the skillet until the sauce is thickened and reduced to 1¼ cups, about 5-7 minutes. 
  • Off heat, whisk in the cold butter, chopped tarragon, and up to 1 teaspoon of red wine vinegar. Taste & season with sea salt and freshly cracked pepper, to taste. Pour the sauce around the chicken. Serve and enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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5 Comments

  1. Hi,
    Steps 5, 6, and 7 are the same.
    I cannot find any use of the oven, although it has instructions about temp and where the rack should be.
    Sounds good, but I love to use the oven as much as possible, so if that’s missing, I would be glad to know.
    Thank you for your wonderful site and recipes.

    1. Joan,

      I’m so sorry that I’m just now seeing this comment–I have corrected the recipe to add the missing step. Thank you for your kind words!

      -Pam