Step-by-Step Guide to Prepare Super Quick Homemade Poulet au vinaigre

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Poulet au vinaigre. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Poulet au vinaigre, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poulet au vinaigre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poulet au vinaigre is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Poulet au vinaigre estimated approx 1 hr 15 min.

To begin with this recipe, we have to first prepare a few components. You can have Poulet au vinaigre using 11 ingredients and 5 steps. Here is how you cook that.

Anyone seeking a French version of chicken adobo? Or something kinda like it? Poulet au vinaigre (meaning chicken in vinegar), while not technically adobo, uses some similar techniques and ingredients as the Filipino classic. This recipe comes courtesy of Stephane over at my favourite new YouTube channel, French Cooking Academy. I took a few liberties with his version. For one, I cut back slightly on the vinegar, because the thought of using almost an entire cup of vinegar terrified the heck out of me. I also browned my chicken a little more than he did and finished them in the sauce. And I cut the garlic into slices instead of leaving the cloves whole. I also almost used a slurry to thicken the sauce, because I had serious doubts about the ability of cream and acid to play well together. Fortunately, I didn't have to; the sauce turned out smooth and fantastic on its own. Thanks Stephane!

Ingredients and spices that need to be Prepare to make Poulet au vinaigre:

1. 9 chicken thighs, bone-in and skin-on
2. 2 cloves garlic, thinly sliced
3. 1 onion, chopped
4. 1 shallot, chopped
5. 1 tbsp tomato paste
6. 150 ml red wine vinegar
7. 400 ml dry white wine
8. 500 ml chicken stock
9. 3 tbsp fresh tarragon, chopped
10. 3 thyme sprigs
11. 450 ml heavy cream

Steps to make to make Poulet au vinaigre

1. Add a knob of butter to a large, deep-sided pan on medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pan until they're nice and golden. This will take about 6 to 8 minutes. Remove the thighs to a plate and set aside.
2. Add the garlic, onions and shallot to the pan. Let sweat for 1 minute, then stir in the tomato paste. Let fry for 2 minutes.
3. Pour the vinegar into the pan. Bring to a boil and reduce until you only have a few tbsp of syrupy liquid remaining. Next, pour in the wine and simmer again for 2 to 3 minutes. Pour in the chicken stock and continue simmering for 10 minutes.
4. Turn the pan down to medium-low. Add 2 tbsp of the tarragon as well as the thyme sprigs, and return the chicken. Let simmer, covered, for 15 to 20 minutes until the chicken is almost fully cooked.
5. Remove the chicken to a plate again and fish out the thyme sprigs. Turn the pan back up to medium-high and stir in the cream, plus a pinch of salt and a few grinds of black pepper. Let simmer and reduce by half, stirring occasionally (about 10 minutes). Return the chicken to the pan one more time and turn the heat down to medium. Let cook the final 5 or so minutes until the chicken's done and the sauce is thick and creamy. Sprinkle on the remaining tbsp of chopped tarragon before serving.

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