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Poulet Saute Au Vinaigre

Updated June 29, 2016
This image courtesy of Joseph DeLeo

Editor's Note: Poulet Sauté Au Vinaigre is a French recipe for chicken with vinegar and tomatoes. There are no complicated ingredients, making this one of those easy chicken recipes you can make any time you're looking for creative new dinner ideas - you likely already have the ingredients in your pantry. The vinegar adds a fresh, tart flavor to an otherwise simple chicken recipe. This would be a great dish to cook for a date or a dinner party due to its ease and the fact that it takes less than an hour to make.

This very simple dish is a great favorite. Its success lies in the fact that there are very few ingredients other than a good chicken and excellent-quality vinegar. When Michel Guérard first sent us his recipes via the Sunday Times magazine in the early 1970s, he included a recipe for Poulet Sauté an Vinaigre de Yin. It was a dish I cooked over and over again, I loved it so much. His version included Armagnac, Dijon mustard, tomato purée, garlic, white wine, chervil, and heavy cream. It is very good and very rich. I have to say, though, that today I prefer this more traditional version. But I thank him, and his translator Caroline Conran, for the introduction to his genius, which has inspired me and countless other cooks.

Serves4

Cooking MethodPan-frying, Stewing

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Cooking for a date

Recipe CourseMain Course

MealDinner

Taste and TextureButtery, Meaty, Savory, Tart

Ingredients

  • 4 lb chicken, cut into 8 pieces
  • Salt and pepper
  • ½ cup butter
  • 2 tbsp olive oil
  • 6 very ripe tomatoes, peeled, seeded, and chopped
  • 1 cup best-quality red wine vinegar
  • 1 cup chicken stock
  • 2 heaped tbsp chopped parsley

Instructions

  1. Season the pieces of chicken with salt and pepper.

  2. Heat 4 tbsp of the butter and the olive oil in a flameproof casserole until just turning nut-brown. Add the chicken and fry gently, turning occasionally, until golden brown all over.

  3. Add the chopped tomatoes, and carry on frying and stewing until the tomato has lost its moisture and is dark red and sticky.

  4. Pour in the vinegar and reduce by simmering until almost disappeared. Add the stock, and simmer again until reduced by half. Remove the chicken to a serving dish and keep warm. Whisk the remaining butter into the sauce to give it a glossy finish.

  5. Add 1 tbsp chopped parsley, pour over the chicken, and sprinkle with the remaining parsley. Serve with plain boiled potatoes.

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This was great, easy enough to make, even with my neglegible cooking experience. This recipe is a nice proof that neither poultry nor vinegar should be considered inferior ingredient. The parsley felt a bit out of place, and i ditched it when I made it a second time though. I feel richer in experience after making this nonetheless.

This was absolutely delicious. There was a lot of wait time involved, while the sauce reduced at several stages, so I think this would be a good dinner to have simmering while company is over. I cut the butter by 25% and the sauce was still incredibly rich and wonderful. Highly, highly recommended.

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