Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, poulet au vinaigre. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Poulet au vinaigre is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Poulet au vinaigre is something that I’ve loved my whole life. They are fine and they look wonderful.

Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Poulet au Vinaigre (Chicken in Vinegar) Poulet au Vinaigre (Chicken in Vinegar) Rating: Unrated. Be the first to rate & review! This classic French dish is typically made with a cut-up whole chicken.

To begin with this particular recipe, we have to prepare a few ingredients. You can have poulet au vinaigre using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Poulet au vinaigre:

1. Prepare 9 chicken thighs, bone-in and skin-on
2. Take 2 cloves garlic, thinly sliced
3. Get 1 onion, chopped
4. Take 1 shallot, chopped
5. Make ready 1 tbsp tomato paste
6. Get 150 ml red wine vinegar
7. Prepare 400 ml dry white wine
8. Get 500 ml chicken stock
9. Take 3 tbsp fresh tarragon, chopped
10. Prepare 3 thyme sprigs
11. Take 450 ml heavy cream

Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the same rate. We browned the chicken to develop. Red wine vinegar gives it an intense, tangy flavor, that mellows as it simmers. Shallots are similar to onions, and are always a staple in my house along with onions and garlic.

Instructions to make Poulet au vinaigre:

1. Add a knob of butter to a large, deep-sided pan on medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pan until they're nice and golden. This will take about 6 to 8 minutes. Remove the thighs to a plate and set aside.
2. Add the garlic, onions and shallot to the pan. Let sweat for 1 minute, then stir in the tomato paste. Let fry for 2 minutes.
3. Pour the vinegar into the pan. Bring to a boil and reduce until you only have a few tbsp of syrupy liquid remaining. Next, pour in the wine and simmer again for 2 to 3 minutes. Pour in the chicken stock and continue simmering for 10 minutes.
4. Turn the pan down to medium-low. Add 2 tbsp of the tarragon as well as the thyme sprigs, and return the chicken. Let simmer, covered, for 15 to 20 minutes until the chicken is almost fully cooked.
5. Remove the chicken to a plate again and fish out the thyme sprigs. Turn the pan back up to medium-high and stir in the cream, plus a pinch of salt and a few grinds of black pepper. Let simmer and reduce by half, stirring occasionally (about 10 minutes). Return the chicken to the pan one more time and turn the heat down to medium. Let cook the final 5 or so minutes until the chicken's done and the sauce is thick and creamy. Sprinkle on the remaining tbsp of chopped tarragon before serving.

Red wine vinegar gives it an intense, tangy flavor, that mellows as it simmers. Shallots are similar to onions, and are always a staple in my house along with onions and garlic. Chicken on the bone gently cooked with tart vinegar, delicate tarragon. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Recette facile du poulet au vinaigre à faire pour un résultat avec des saveurs qui changent des habituelles sauces !

So that is going to wrap it up for this special food poulet au vinaigre recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!