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Poulet au vinaigre — chicken in wine vinegar and garlic sauce
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Source: https://recipheon.com/en/recipes/main-dishes/poulet-au-vinaigre-chicken-in-wine-vinegar-and-garlic-sauce
About this recipe
Poulet au vinaigre is French chicken in a bold sauce with wine vinegar, garlic and a little tomato. The browned pieces slowly braise in broth, and cream added at the end rounds out the sauce’s acidity. We reduce the vinegar separately before adding the broth, making the right consistency easier to achieve. The meat stays juicy, while the initially browned skin softens during braising. This home version of the Lyon classic makes four servings; allow about 1 hour and 45 minutes.
Ingredients
Chicken and searing
1200 g raw bone-in, skin-on chicken thighs, about 8 small pieces, without drumsticks
20 g unsalted clarified butter for searing; excess pan fat is poured off, leaving about 1 tablespoon for the sauce
salt, used in stages: 5 g for the chicken and up to 3 g for final sauce seasoning to taste
0.5 g ground black pepper
Wine vinegar sauce
120 g peeled shallots
16 g peeled garlic
20 g tomato paste
100 ml red wine vinegar with 6% acidity
300 ml prepared, strained and defatted chicken broth, without pieces of meat or vegetables, not concentrate
100 g whipping cream (30% fat)
2 fresh thyme sprigs, removed after braising
6 g fresh parsley, weighed after removing thick stems
Steps
Choose a wide pot or deep frying pan with a lid, about 30 cm in diameter, in which the eight thighs fit as nearly as possible in a single layer. Pat the chicken dry with paper towels and season both sides with 5 g salt and the pepper. Finely chop the shallots and lightly crush the garlic cloves with the flat of a knife, keeping them in large pieces. Chop the parsley and reserve for serving.
Heat 10 g clarified butter over medium heat and add four pieces skin-side down. Fry for about 5–6 minutes until the skin is browned, then turn and fry for another 2–3 minutes. Transfer to a plate, add the remaining 10 g butter and sear the second batch in the same way. Once the meat is out, pour off excess rendered fat, leaving about 1 tablespoon in the pan; keep the browned residue on the bottom, but not any burned bits.
Reduce the heat and add the shallots to the retained fat. Cook for about 5–6 minutes, stirring, until softened. Add the garlic and tomato paste, then cook for about 1 minute more, working the paste through the shallots. The garlic should become fragrant but not darken.
Pour in all the wine vinegar and gently scrape the browned residue from the bottom with a wooden spoon. Cook uncovered over medium heat for about 4–6 minutes until the liquid has reduced by roughly half. Only then proceed to add the broth; the reduction should concentrate the sauce base, not dry out the pan.
AI-generated Pour in the broth, add the thyme and return the chicken skin-side up with the juices from the plate. Wait for a gentle boil to return, reduce the heat and braise with the lid slightly ajar for about 35–45 minutes. The sauce should bubble gently and the meat be cooked through and tender near the bone; larger pieces may need longer. The skin will soften during braising while keeping its seared color.
Transfer the cooked chicken to a clean plate and cover to keep warm. Remove the thyme sprigs. Mix a few tablespoons of hot sauce into the cream, then pour the entire mixture back into the pan. Cook uncovered over low heat for about 4–6 minutes until the sauce thickens slightly and starts to coat a spoon; avoid a vigorous boil.
Return the chicken to the sauce and pour in all the juices from the plate. Heat over low heat for about 2 minutes until the meat is hot. Taste the sauce and add the remaining salt only if needed. Serve two pieces per portion, dividing all the sauce, shallots and soft garlic among four servings, and sprinkle with parsley.
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