Poulet au Vinaigre (Chicken with Vinegar) for Two
This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.
Keywords
- French
- Europe
- Poultry
- Main Courses
- Chicken
- For Two
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Cooking tools:
- Skillet
- Oven
- Stove
- Tongs
- Plate
- Serving platter
- Paper towel
- Aluminum foil
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
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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