Poulet au Vinaigre (Chicken with Vinegar)
A classic French chicken dish featuring crispy golden thighs simmered in a rich white wine and red wine vinegar sauce finished with butter and fresh tarragon.
Equipment Needed
What You'll Need
4–6 ServingsStep by Step
Prepare the Oven
Adjust the oven rack to the lower-middle position and preheat the oven to 325°F.
Brown the Chicken
Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken thighs with sea salt and freshly cracked pepper.
Sear Until Golden
Place the chicken skin-side down in the hot skillet and cook for 8 minutes until deeply browned. Flip and cook for another 3 minutes.
Build the Aromatics
Remove the chicken and set aside. Discard excess fat, leaving about 2 tablespoons in the skillet. Add shallots and garlic and cook for 1 minute while stirring constantly.
Deglaze the Pan
Pour in the chicken broth, white wine, and red wine vinegar. Bring to a simmer while scraping up all the flavorful browned bits from the skillet.
Bake the Chicken
Return the chicken and juices to the skillet with the skin facing up. Transfer to the oven and bake uncovered for 35–40 minutes until the chicken reaches 195°F.
Reduce the Sauce
Remove the chicken and tent loosely with foil. Place the skillet over high heat and whisk in the tomato paste. Simmer until the sauce thickens and reduces to about 1¼ cups.
Finish with Butter & Tarragon
Remove from heat and whisk in the cold butter, chopped tarragon, and an extra teaspoon of red wine vinegar if desired. Season to taste.
Serve & Enjoy
Pour the glossy sauce around the chicken and serve immediately while hot and fragrant.
