Step-by-Step Recipe for Poulet au Vinaigre
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
- Add the chicken thighs, skin-side down, and sear until golden brown (about 5–7 minutes per side). Remove and set aside.
Step 2: Sauté Aromatics
- In the same skillet, add the remaining butter and sauté the onions until soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Deglaze with Vinegar
- Pour the red wine vinegar into the skillet, scraping up any browned bits from the bottom of the pan.
- Let the vinegar reduce slightly, about 2–3 minutes, for a milder tang.
Step 4: Build the Sauce
- Add the white wine, chicken stock, Dijon mustard, and tomato paste. Stir well to combine.
- Return the chicken to the skillet, skin-side up, and cover. Simmer on low heat for 25–30 minutes, or until the chicken is tender and cooked through.
Step 5: Finish with Cream
- Remove the chicken from the skillet and set aside.
- Stir the heavy cream into the sauce and simmer for 5 minutes until thickened.
- Return the chicken to the skillet, spooning the sauce over it to coat.
Step 6: Serve and Garnish
- Sprinkle freshly chopped parsley over the chicken and serve immediately.
Serving Suggestions
- Side Dishes: Serve with creamy mashed potatoes, crusty French bread, or buttered noodles to soak up the sauce.
- Vegetables: Pair with sautéed green beans, asparagus, or a fresh side salad.
- Wine: Complement the dish with a glass of Chardonnay or Pinot Noir.
