Chicken in Vinegar (Poulet au Vinaigre)
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.
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.
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