Poulet au Vinaigre (Chicken with Vinegar) for Two | America's Test Kitchen
This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.
Ingredients
- 4 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons vegetable oil
- 2 tablespoons minced shallot
- 1 garlic clove, sliced thin
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 1/2 tablespoons red wine vinegar, plus extra for seasoning
- 1 1/2 teaspoons tomato paste
- 1 tablespoon unsalted butter, chilled
- 1 1/2 teaspoons minced fresh tarragon
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