Recipe: Delicious Poulet au vinaigre

Poulet au vinaigre. Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.) Advertisement. Heat butter and oil in a large skillet over medium-high heat until foamy.

Serving the poulet au vinaigre: from here you have two options: the first one is to simply put the pan on the table and have everyone to help themselves. or if you want to serve that dish on a plate or a nice dish, you can remove the chicken pieces from the sauce, pass the sauce through a sieve, put the chicken in a nice serving dish and pour. 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. You can have Poulet au vinaigre using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Poulet au vinaigre

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

Chicken on the bone gently cooked with tart vinegar, delicate tarragon. In my experience, a poultry sauté is one of the most overlooked techniques in French cooking. It's easier than pan-frying and more elegant than a stew. A sauté refers to dredging a cut-up bird (usually a small chicken) in.

Poulet au vinaigre step by step

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. Recette facile du poulet au vinaigre à faire pour un résultat avec des saveurs qui changent des habituelles sauces ! Préparer la marinade : dans un grand bol mélanger vin blanc, vinaigre, moutarde et concentré ; remuer et verser l'ensemble sur le poulet coupé en morceaux ; y ajouter le thym ; bien mélanger l'ensemble pour que tous les morceaux baignent dans la marinade. Poulet au vinaigre is a traditional French bistro classic consisting of chicken in a creamy vinegar sauce.