Poulet au Vinaigre (Chicken with Vinegar)
This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.
Keywords
- French
- ATK Staff Pick
- Europe
- Poultry
- Chicken
- Main Courses
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Cooking tools:
- Skillet
- Oven
- Paper towel
- Tongs
- Plate
- Whisk
- Serving platter
- Aluminum foil
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Instant-read thermometer
Ingredients
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1 1/4 teaspoons table salt
- 3/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 large shallot, minced
- 2 garlic cloves, sliced thin
- 1 cup chicken broth
- 1 cup dry white wine
- 1/3 cup red wine vinegar, plus extra for seasoning
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter, chilled
- 1 tablespoon minced fresh tarragon
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