POULET AU VINAIGRE

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I always get super excited when I get to do a recipe from America's Test Kitchen. And this one is a spectacular one! The classic Lyonnaise dish: Chicken in Vinegar. It is currently my absolute favourite chicken recipe. Besides the chicken, the sauce is to die for. I could literally drink it as a soup! Go make it now. You won't be disappointed.

Enjoy! 💗Helena


INGREDIENTS:

  • 8 chicken thighs (with skin and bone)
  • 1¼ teaspoons table salt
  • ¾ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large shallot, minced
  • 2 garlic cloves, sliced thin
  • 1 cup (237ml) chicken broth
  • 1 cup (237ml) dry white wine
  • ⅓ cup red wine vinegar, plus extra for seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons unsalted butter, chilled
  • 1 tablespoon minced fresh tarragon (or 1 teaspoon dried tarragon)




DIRECTIONS:
  1. Pre-heat oven to 165°C (convection setting) and adjust oven rack to lower/middle position.
  2. Pat chicken dry with paper towels. Trim the skin.
  3. Sprinkle salt and pepper on both sides.
  4. Heat oil in a 12-inch oven safe skillet over medium heat until shimmering.
  5. Add chicken, skin side down and cook, without moving it, until well browned, about 8 minutes. 

  6. Flip chicken and brown on second side, about 3 minutes.
  7. Transfer chicken to large plate. 

  8. Pour off all, but 2 tablespoons, fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. 

  9. Add broth, wine and vinegar. Bring to simmer, scraping up any browned bits. 

  10. Return chicken to skillet, skin side up (skin should be above surface of liquid). 


  11. Transfer skillet to oven and bake, uncovered, until chicken registers 91°C, 35-40 minutes. 

  12. Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. 

  13. Place skillet over high heat.
  14. Whisk tomato paste into liquid and bring to boil. 


  15. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1¼ cups, 5-7 minutes. 
  16. Off heat, whisk in butter and tarragon. 



  17. Season with salt and pepper, and up to 1 teaspoon extra vinegar (added ¼ teaspoon at a time) to taste.
  18. Pour sauce around chicken and serve. 




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