Poulet au Vinaigre (Chicken with Vinegar) Recipe

Name: Poulet au Vinaigre (Chicken with Vinegar)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 6 large bone-in, skin-on chicken thighs; 1 tablespoon vegetable oil; 1/2 cup diced shallots; 3 garlic cloves, sliced; 1 tablespoon tomato paste; 1/2 cup wine vinegar; 1 cup dry white wine; 1 cup chicken broth; 1/4 cup cream; 1 tablespoon cold unsalted butter; 1 tablespoon minced fresh tarragon

Cook Time: 60 minutes

Ive used this line before, but its always a great sign when the most difficult thing about making a new recipe is figuring out how to pronounce the name. Especially when that name is French, since they somehow invented a language where two and a half syllable words are a thing. They also basically invented how to make chicken with rich, amazing pan sauces, so well give them a pass on the language thing. Despite the fancy name, this is a very simple, rustic dish that can be taken in a lot of different directions. You can use different types of vinegar, wine, and aromatic vegetables, as well as tweak the amounts of butter and cream to create something lighter, or maybe even a little heavier. No matter how you personalize this, I think its a must in any cooks chicken recipe rotation, and I really do hope you give it a try soon. Enjoy!

Ingredients

2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
6 large bone-in, skin-on chicken thighs
1 tablespoon vegetable oil
1/2 cup diced shallots
3 cloves garlic, sliced
1 tablespoon tomato paste
1/2 cup wine vinegar
1 cup dry white wine
1 cup chicken broth
1/4 cup heavy cream
1 tablespoon cold unsalted butter
1 tablespoon minced fresh tarragon

Directions

Step 1: Preheat the oven to 325F (165C).

Step 2: In a small bowl, mix together the kosher salt and black pepper. Season the chicken thighs by first rubbing the salt and pepper mixture on the meat side.

Step 3: Turn the chicken skin side up, pat dry with a paper towel, and season the skin with the remaining salt and pepper mixture.

Step 4: Heat vegetable oil in an ovenproof pan over high heat. Once the oil is hot, place the chicken thighs in the pan, skin side down. Sear until the skin is well-browned, about 5 minutes. Avoid moving the chicken during this time to ensure a nice crust forms.

Step 5: Turn the chicken thighs over and sear the meat side for an additional 2 minutes. Once done, remove the chicken from the pan and set aside. Turn off the heat.

Step 6: Using a paper towel or draining the pan, remove the excess fat, leaving 1 to 2 tablespoons in the pan.

Step 7: Set the heat to medium and add the diced shallots along with a pinch of salt. Saut for a few minutes until the shallots become translucent.

Step 8: Add the sliced garlic and tomato paste to the pan. Stir and cook for about 1 minute, allowing the tomato paste to deepen in flavor.

Step 9: Pour in the wine vinegar and cook while stirring, scraping up any browned bits from the bottom of the pan for added flavor.

Step 10: Add the dry white wine and chicken broth, raise the heat to high, and bring the mixture to a simmer.

Step 11: Return the chicken thighs to the pan, skin side up. Turn off the heat.

Step 12: Transfer the pan to the preheated oven and bake for 40 to 45 minutes, or until the chicken is fork-tender. An instant-read thermometer inserted near the center of the meat should read 195F (90C).

Step 13: Remove the chicken from the pan and set it aside on a plate. Turn the heat back to high and bring the sauce to a boil, reducing it by half, which will take a few minutes.

Step 14: Add the heavy cream to the pan and cook for another few minutes, stirring occasionally, until the sauce thickens slightly.

Step 15: Lower the heat and add the cold unsalted butter and minced tarragon. Stir until the butter has completely melted into the sauce.

Step 16: Return the chicken to the pan and baste with the sauce for a few minutes, allowing the flavors to meld before serving.

Nutrition Facts (per serving)

Calories: 448
Total Fat: 29g (37%)
Saturated Fat: 10g (50%)
Cholesterol: 211mg (70%)
Sodium: 846mg (37%)
Total Carbohydrate: 5g (2%)
Dietary Fiber: 1g (2%)
Total Sugars: 2g
Protein: 37g (74%)
Vitamin C: 3mg (3%)
Calcium: 41mg (3%)
Iron: 2mg (11%)
Potassium: 514mg (11%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Poulet au Vinaigre, or chicken with vinegar, is a classic dish from French cuisine that beautifully marries the tanginess of vinegar with the richness of chicken. The recipe is deceptively simple but results in an incredibly flavorful meal, often served with a luxurious sauce made from wine, vinegar, cream, and herbs like tarragon. This rustic yet refined dish has become a staple of French home cooking, beloved for its depth of flavor and comforting nature.

History and Origins

The origins of Poulet au Vinaigre are steeped in French culinary history, though the precise origins remain somewhat unclear. It is widely believed to have evolved from the tradition of French "coq au vin," a chicken dish cooked in wine, which dates back to medieval times. The distinctive use of vinegar in Poulet au Vinaigre adds a sharp, tangy note to the rich and savory sauce, creating a balanced contrast that has delighted palates for centuries. This dish likely gained popularity in rural France, where vinegar was a common ingredient in many home-cooked meals, used for both its flavor and preservative qualities.

Regional Variations

While Poulet au Vinaigre is a beloved dish throughout France, it has regional variations that reflect local ingredients and preferences. In regions with vineyards, such as Burgundy and the Loire Valley, the wine used in the sauce may vary, giving the dish a distinct regional flavor. In southern France, for example, the dish may feature herbs like rosemary and thyme, while in other areas, garlic and shallots may be more prominent. Additionally, the type of vinegar used can range from white wine vinegar to cider vinegar, each contributing a different level of acidity to the final sauce.

Distinguishing Features

Although Poulet au Vinaigre shares some similarities with other French chicken dishes, such as coq au vin or poulet la moutarde (chicken with mustard), it stands out due to its vibrant, tangy sauce. Unlike coq au vin, which relies on the richness of red wine, Poulet au Vinaigre uses vinegar and white wine, resulting in a sauce that is bright, slightly acidic, and less heavy. The inclusion of cream in the sauce also adds a velvety texture, balancing the sharpness of the vinegar. The dish is typically lighter than other French chicken preparations, making it a versatile choice for both casual dinners and more elegant gatherings.

Where is it Served?

Poulet au Vinaigre is often served in bistros, brasseries, and restaurants throughout France. Its rustic charm makes it a favorite of home cooks and professional chefs alike. In the home, its a perfect dish for a family dinner or a more intimate gathering. When served in restaurants, it is typically accompanied by mashed potatoes, rice, or a hearty bread, which helps soak up the flavorful sauce. Given its origins in rural French cooking, its often associated with a cozy, comforting meal, ideal for colder months or a relaxed evening with friends.

Interesting Facts

The acidity of the vinegar helps tenderize the chicken, making the meat fall-off-the-bone tender and infused with flavor.
Though the dish is rustic in nature, the balance of flavorstangy vinegar, rich wine, and creamy buttermakes it a sophisticated dish that can be served on any occasion.
Variations of this dish are often made by professional chefs, who may experiment with different types of vinegar, such as balsamic, cider, or champagne vinegar, to create a unique twist on the classic.
While Poulet au Vinaigre was traditionally a dish made with chicken thighs, it can be made with other cuts of chicken, though thighs are preferred for their flavor and tenderness.

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FAQ about Poulet au Vinaigre (Chicken with Vinegar) Recipe

Leftover Poulet au Vinaigre should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, ensuring the chicken reaches an internal temperature of 165°F (74°C) before consuming.

Yes, you can freeze Poulet au Vinaigre. Allow the dish to cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and heat on the stove until fully warmed through.

This recipe calls for wine vinegar, but you can experiment with different types, such as red wine vinegar, apple cider vinegar, or even sherry vinegar. Each type will slightly alter the flavor of the sauce, so choose based on your personal preference for acidity.

Poulet au Vinaigre is delicious served with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. You can also pair it with roasted vegetables or a simple green salad for a well-rounded meal.

Yes, you can use boneless chicken thighs, but you will need to adjust the cooking time. Boneless thighs will cook faster than bone-in thighs, so check for doneness by using an instant-read thermometer, aiming for an internal temperature of 165°F (74°C).

If you don't have tarragon, you can substitute with fresh thyme, basil, or parsley. These herbs will offer a different flavor but still complement the vinegar sauce well.

If the sauce is too thin, continue simmering it on high heat for a few more minutes to reduce it and thicken. Alternatively, you can whisk in a bit more cream or butter to help thicken the sauce to your liking.

Yes, you can substitute chicken with other meats like turkey or pork, though the cooking time will vary. Ensure that the internal temperature of the meat reaches the recommended safe temperature.

Yes, this dish can be made in advance. Prepare the recipe as directed, then allow it to cool and store in the refrigerator. Reheat thoroughly before serving. The flavors may even improve after a day or two of sitting.

Yes, the recipe is naturally gluten-free as long as you ensure that no gluten-containing ingredients (like certain broths or sauces) are used. If you’re concerned about cross-contamination, use certified gluten-free broth.

Comments

plates4u

10/06/2025 01:52:54 PM

made it as is and it was very good. Now, I used red wine vinegar so I found it a bit too acidic but still good. I will try this recipe with other types and see which one I like the most. I made a side of peas with bacon and thyme from this site. It was very good combo! Have crusty bread handy to clean up the plate!

QuickFrog1845

09/08/2024 01:38:54 AM

Well that was pretty much the best pan sauce I've ever had. I added some quartered button mushrooms, which I fried in the discarded chicken fat and some thyme, then tossed them into with the cream. I really liked the addition. I served it with some mashed yellow cauliflower on the side. Excellent.

Frank Ponzo

03/03/2025 10:06:40 PM

If you like crispy skin, do not…I repeat DO NOT spoon sauce over chicken before serving. It defeats the purpose of the few minutes in the beginning you spent crisping your skin!

SteadyJelly5141

10/03/2024 09:19:19 PM

I’ve done this dish before, but this recipe is really the best approach for Poulet au Vinaigre. The sauce was beautifully balanced and just delicious. I boned the thighs in advance and used a sherry vinegar I had on hand, but otherwise followed along. Watch the oven time, as smaller thighs may cook quicker than the 40 minutes.

Jynnan tonnix

09/10/2025 06:45:28 PM

I've made this a couple of times now, and it was a big hit. My daughter is vegetarian, so I adapted it for tofu and it came out really good, too. I marinated the tofu for a few hours (overnight is fine) in a fairly strong solution of Better than Bouillon No Chicken flavor (it's a great ingredient to keep on hand if you cook vegetarian with any frequency), dredged it in flour and sauteed in some oil until golden, then proceeded with the recipe as written. A touch more of the Better than Bouillon in the sauce at the end gives it a nice finish.

ToughUbe4717

06/05/2025 02:26:27 PM

I made this last night for my kiddo, who absolutely loved it. I used prosecco vinegar, and found the dish to be a touch too acidic, and added a bit of sugar to balance it out. I'll probably leave out a tbsp or two of vinegar next time I make it. Don't make the same mistake that I did and use your favorite carbon steel or cast iron pan...the acidity of the vinegar ate right through my seasoning; I absolutely should have known better (and you probably already do). Next time, we'll use stainless steel - which is great for developing a nice fond for better pan sauces. We're definitely going to make this again.

JumpyOven5232

12/27/2024 12:23:57 AM

Terrific. Impressed some picky eaters. Cooking down the vinegar leaves a bright and pleasant taste. I substituted apple cider vinegar for the wine vinegar and it came out great. Extra sauce was great over couscous as well.

ILIANA M,ENDEZ

10/29/2024 12:35:13 AM

I follow the. directions as is and saw the video . I use Prosecco wine vinegar an white wine that I have with no alcohol: Fre Zinfandel. It came out with a strong taste, slightly tangy that improved with some cream . I like tangy things and was not a problem for me. It is deliciousI. I think that the outcome of this dish depends of the combination you use of kind of vinegar and wine. Most probably, or for sure that the combination Chef John used of Champagne vinegar and Savingon wine brought a different flavor ( he said what he used in the video) I will be trying little by little different combinations for new tastes.I enjoyed doing the recepe.

GreenRoast3475

10/08/2024 05:34:04 PM

Wow! Not only the best pan sauce I've ever made, but probably the best I've ever had anywhere. Quick and easy and not a lot to clean up. Great over mashed potatoes and as someone else said, mushrooms and or peas would go well with it too.

AceFig1780

10/21/2024 04:07:32 AM

Did it with apple cider vinegar, red onions and without wine. Excellent

kaymac27

02/17/2025 11:04:50 PM

Made this last night and it was delicious! I took a tip from another website and did not cook it in a nonstick pan, so I had lots of fond that mixed in when I deglazed the pan. The skin also came out super crispy. Served with mashed potatoes and steamed spinach with balsamic vinegar. Perfect pairings. Will definitely make this one again.

April S

06/24/2025 11:57:48 AM

This is a great recipe! I'm adding it to my dinner meal rotation. Thanks, Chef John!

Kenneth Jones

05/14/2025 11:08:24 PM

Bro, zero effort, max flavor.

kaymac27

02/17/2025 11:04:50 PM

Kate

02/14/2025 12:24:20 AM

I made this last night for my kids and they inhaled it! I don't eat meat so I didn't try it, but they said that this was one of the best chicken recipes that they've ever tasted. Apparently it's all about the sauce, which they couldn't get enough of. It's super easy to make and doesn't take long to whip up for a quick dinner. I served it with buttered noodles and roasted broccoli. They sopped up all the delectable sauce with French bread. Thanks Chef, you're the best!

PeppySage7850

01/04/2025 04:48:45 PM

Absolutely delicious. My husband hopes this is on our weekly dinner list. I recommend serving with baguette to slurp up all the beautiful gravy!

ArtsyBagel6068

11/04/2024 02:33:23 AM

I followed the recipe as exactly as I could. My sauce probably turned out a little thin because my smaller thighs meant that the pan was in the oven for less time, but that's the sort of mistake it's easy to make the first time out and is easily corrected. The sauce was really delicious and clean-up isn't bad. Definitely one that I'll make in the future.

mamalama

10/08/2024 11:19:27 AM

Made as directed and served with tiny oven roasted potatoes. Delicious! This is a company – worthy dish.

ArtsyPeas2129

09/16/2024 08:56:48 PM

Absolutely delicious. Thank you chef John for this recipe!

FriskyMint8203

09/11/2024 08:18:08 PM

I can't fault it! Delicious :-) MERCI!!!

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