Poulet au Vinaigre (Chicken with Vinegar)

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Poulet au vinaigre, or chicken with vinegar, is one of those rustic French preparations for chicken thighs, that is both a pleasure to make and delicious to eat. The tarragon, shallot, and wine pan sauce is rich, but not too rich, and perfectly balanced.

By Staff Author
Published on September 6, 2024
1
chicken thighs in braising pan with pan sauce and tarragon
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 teaspoons kosher salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper

  • 6 large bone-in, skin-on chicken thighs

  • 1 tablespoon vegetable oil

  • 1/2 cup diced shallots

  • 3 cloves garlic, sliced

  • 1 tablespoon tomato paste

  • 1/2 cup wine vinegar

  • 1 cup dry white wine

  • 1 cup chicken broth

  • 1/4 cup heavy cream

  • 1 tablespoon cold unsalted butter

  • 1 tablespoon minced fresh tarragon

Directions

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

  2. Mix salt and black pepper together, and season chicken first on the meat side. Turn chicken skin side up, pat dry, and season with the rest of the mixture.

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

  4. Drain or use a paper towel to remove excess fat in the pan, leaving 1 to 2 tablespoons.

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

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

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

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

  9. Reduce heat to low and add butter and tarragon. Stir until butter disappears. Add chicken back to the pan, and baste with sauce for a few minutes before serving.

    chicken thighs in braising pan with pan sauce and tarragon

    John Mitzewich

Nutrition Facts (per serving)

448 Calories
29g Fat
5g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 448
% Daily Value *
Total Fat 29g 37%
Saturated Fat 10g 50%
Cholesterol 211mg 70%
Sodium 846mg 37%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 37g 74%
Vitamin C 3mg 3%
Calcium 41mg 3%
Iron 2mg 11%
Potassium 514mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.