Poulet Au Vinaigre Chicken In Vinegar Recipes
POULET AU VINAIGRE (CHICKEN IN VINEGAR)
This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.
Provided by Bill Millholland
Categories Healthy Chicken Thigh Recipes
Time 1h25m
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
- Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
- Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.
Nutrition Facts : Calories 386 calories, Carbohydrate 15 g, Cholesterol 110 mg, Fat 23 g, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, Sodium 472 mg, Sugar 7 g
POULET AU VINAIGRE (CHICKEN WITH RED WINE VINEGAR)
Make and share this Poulet Au Vinaigre (Chicken With Red Wine Vinegar) recipe from Food.com.
Provided by Cluich
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper.
- Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking.
- Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth.
- Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked.
- Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.
Nutrition Facts : Calories 294.1, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 262.6, Carbohydrate 11.1, Fiber 0.1, Sugar 0.3, Protein 29.6
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POULET AU VINAIGRE RECIPE - PAUL BOCUSE - FOOD & WINE
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Total Time 1 hr
- Preheat oven to 200°F. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
- Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. Transfer chicken to a baking dish, and keep warm in preheated oven.
- Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. Whisk in 2 tablespoons butter until creamy.
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