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. It hails from America’s Test Kitchen and we were excited to try the recipe.
The chicken thighs are browned to develop flavor and then braised in a flavorful mix of chicken broth (preferably homemade), white wine, and red wine vinegar until it reaches 195 degrees and is meltingly tender and juicy.
To finish the sauce, fortify the braising liquid with tomato paste and reduce it to a luxurious, lightly thickened consistency before adding minced fresh tarragon. The sauce is typically finished with heavy cream, but this version whisks in a couple tablespoons of butter instead to help preserve the vibrancy of the luscious sauce.
We initially loved the fact that it was a recipe for two. But after dining on the amazing dish, we almost wished we did have leftovers. The sauce alone is so incredibly tasty, you’ll want to lick your plate clean! Our entree was paired with Miso-Orange Glazed Carrots.
NOTE: Use an inexpensive dry white wine here or substitute dry vermouth. Fresh tarragon is traditional for poulet au vinaigre, but parsley can be substituted, if desired.
Poulet au Vinaigre
Ingredients
- 4 (5- to 7-oz.) bone-in chicken thighs, trimmed
- ½ tsp. table salt
- ¼ tsp. pepper
- 1 ½ tsp. vegetable oil
- 2 Tbsp. minced shallot, or more (we doubled it to 1⁄4 cup)
- 1 garlic clove, sliced thin
- ½ cup chicken broth, preferably homemade
- ½ cup dry white wine
- 2 ½Tbsp. red wine vinegar, plus extra for seasoning
- 1 ½ tsp. tomato paste
- 1 Tbsp. unsalted butter, chilled
- 1 ½ tsp. minced fresh tarragon
Directions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 10-inch oven-safe skillet over medium heat until shimmering.
- Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.
- Pour off all but 1 tablespoon fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes.
- Add broth, wine, and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid).
- Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. Using tongs, transfer chicken to clean serving platter and tent with aluminum foil.
- Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to ⅔ cup, 5 to 7 minutes.
- Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to ½ teaspoon extra vinegar (added ⅛ teaspoon at a time) to taste. Pour sauce around chicken and serve.
Original recipe from America’s test Kitchen
Accounting for Taste 