Poulet au Vinaigre, vinegar chicken, is a dish that exemplifies delicious, home-style French cooking. The sauce showcases red wine vinegar, an ingredient that lends a bright edge to the chicken when teamed with shallots, garlic, broth, and white wine, along with a small amount of tomato paste.
Typically, the sauce is finished with heavy whipping cream, but this version whisks in a couple of tablespoons of butter instead. I like to accompany it with rice pilaf.
Poulet au Vinaigre
Yield: 4 to 6 servings
INGREDIENTS
8 (5- to 6-ounce) bone-in skin-on chicken thighs
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1 cup chicken broth
1 cup dry white wine
1/3 cup red wine vinegar, plus extra for seasoning
1 tablespoon tomato paste
2 tablespoons unsalted butter, chilled, cut into 4 pieces
1 tablespoon minced fresh tarragon
Salt and pepper, as needed
PROCEDURE
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch overnsafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.
2. Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic; cook, stirring frequently, until garlic in just barely golden, about 1 1/2 minutes. Add broth, wine, and vinegar, bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes.
3. Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping sides of skillet, until sauce is thickened and reduced to about 1 1/4 cups, 5 to 7 minutes. Off heat, whisk in butter a piece at a time. Add tarragon and stir. Taste. Season with salt and pepper as needed. If needed, add 1/4 teaspoon of red wine at a time, tasting after each addition. Pour sauce around chicken and serve.
Source: “Modern Bistro” by America’s Test Kitchen (America’s Test Kitchen, $35)