Poulet au Vinaigre Recipe French Chicken Cooked in Vinegar

Poulet au vinaigre, chicken legs in vinegar served with celeriac mash.

Poulet au Vinaigre Recipe French Chicken Cooked in Vinegar

Chicken cooked in vinegar may not sound enticing, however poulet au vinaigre is a superb bistro-style dish from France (Lyon), my version uses white wine vinegar, a little tomato puree and a good handful of fresh tarragon.

Course Main Course

Cuisine Anglo French

Keyword chicken in vinegar, French chicken in vinegar, poulet au vinaigre

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 683kcal

Author Brian Jones

Ingredients

2 Chicken Legs Bone in Skin on
2-3 tablespoon Flour
½-¾ teaspoon Salt
½ teaspoon Black Pepper
3 Garlic Cloves
1 Large Echalion or Banana Shallot 75g
2-3 Sprigs of Fresh Tarragon
35 g Butter 2 Tbsp
1 tablespoon Olive Oil
1 tablespoon Tomato Puree
75 ml White Wine Vinegar ⅓ Cup
175 ml Chicken Stock ¾ Cup

Instructions

Peel the garlic cloves and slice them as thinly as you can.
Cut the shallot in half, peel it and then slice it into very thin slices.
Pick the leaves from the tarragon sprigs, discard the stems and then finely chop the leaves.
Season the chicken legs with the salt and pepper, then dredge them with the flour, tapping off any excess.
Heat a 25cm or 10" frying pan over a medium-high heat, then add the olive oil and the butter. Once the butter begins to foam, sear the chicken legs on both sides, remove them from the pan and set them aside. This will take 3-4 minutes on each side.
Reduce the heat under the pan to medium and toss in the shallots, and soften them in the butter for 2-3 minutes.
Add the tomato puree and cook it for a minute, stirring constantly.
Add the garlic cloves and cook for another minute, again stirring all of the time.
Pour in the white wine vinegar, bring it to a boil and reduce it by half.
Toss in the tarragon, pour in the chicken stock, reduce by a third, and then have a taste, tweaking the seasoning with a little salt if required. Remember that the chicken is generously seasoned already.
Return the chicken to the pan, spooning over a little sauce, then reduce the heat to low and add a lid, then cook until the chicken reaches at least 73°C or 165°F, which will take between 12 and 17 minutes. I prefer to cook chicken legs a little longer, up towards 80°C or 175°F.

Video

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