Hello and Welcome to Kelly’s Kitchen! Today’s recipe is another dish that I can’t get enough of. I am a big fan of vinegar, and all things vinegar-related. So today we are revisiting one of my most favorite recipes, the classic French dish, Poulet au Vinaigre. Chicken in Vinegar is savory and rich, with just enough acid from the tomatoes and vinegar to boost all the flavors and really make this dish sing. Let’s get to it – Chicken in Vinegar!
Chicken in Vinegar (Poulet au Vinaigre) Ingredients
- 1 ¼ lbs Skinless Chicken Thighs, trimmed
- ½ tsp. Kosher Salt, plus a pinch, divided
- ¼ tsp. Fresh Ground Pepper
- ¼ 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
- ¼ cup Red-Wine Vinegar
- 1 tbsp. Honey
- 1 ½ cups Chicken Broth
- 1 tbsp. Chopped Fresh Parsley
- 1 tbsp. Chopped Fresh Tarragon
How to Prepare Chicken in Vinegar (Poulet au Vinaigre)
Step 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.
Step 2
Heat butter and oil in a large skillet over medium-high heat until foamy.
Step 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.
Step 4
Transfer chicken to a plate. Then add the garlic, the shallot, and the remaining salt to the skillet. Cook for 1 minute.
Step 5
Add the tomato paste and cook for 2 minutes.
Step 6
Stir in the tomato, vinegar, and honey, scraping up any brown bits in the pan.
Step 7
Stir in broth and bring to a simmer.
Step 8
Add the chicken back to the pan and reduce the heat to low, cover and cook for 15 minutes.
Step 9
Uncover and cook, flipping the chicken thighs occasionally, until the sauce is slightly thickened, for another 20-25 minutes.
Step 10
Stir in the parsley and the tarragon.
Finishing Touches
To serve, spoon some of the tomatoes and sauce over each piece of chicken and serve with a side salad.
I really hope you try this Chicken in Vinegar! The red wine vinegar that gives this dish its name – and character – acts as the most beautiful flavor booster; amping up the tomato, the flavor of the chicken, the fresh herbs…everything just sings. Thank you for spending part of your day with me. Let me know if you try this recipe, it’s so restaurant-worthy and easy to do at home. If you’re looking for another one-pan recipe, try Balsamic Chicken Thighs with Burst Tomatoes. Take care and be well, xo Kelly
Key Equipment
Chicken in Vinegar (Poulet au Vinaigre)
Ingredients:
- 1 ¼ lbs Skinless Chicken Thighs trimmed
- ½ tsp. Kosher Salt plus a pinch, divided
- ¼ tsp. Fresh Ground Pepper
- ¼ 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
- ¼ cup Red-Wine Vinegar
- 1 tbsp. Honey
- 1 ½ cups Chicken Broth
- 1 tbsp. Chopped Fresh Parsley
- 1 tbsp. Chopped Fresh Tarragon
Instructions:
- 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 the remaining salt to the skillet. Cook for 1 minute.
- Add the tomato paste and cook for 2 minutes.
- 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.
- To serve, spoon some of the tomatoes and sauce over each piece of chicken and serve with a side salad.
Did you make this recipe?
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