French Elegance: Poulet au Vinaigre - Chicken Bathed in Vinegar Essence

Steeped in French culinary tradition, "Poulet au Vinaigre" is a symphony of flavors. Tender chicken pieces are delicately braised in a robust vinegar sauce, resulting in a dish that is both tangy and savory. 

The vinegar's acidity enhances the chicken's natural flavors, creating a dish that is rich yet refreshingly light. Garnished with fresh herbs, this dish is a perfect blend of simplicity and sophistication.

An exquisite plate presenting Poulet au Vinaigre, where tender chicken pieces shine in the tangy vinegar sauce, adorned with fresh tarragon.

Precise Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes

The Number of Servings and Ideal Serving Size

Yields 4 servings. 
Ideal Serving Size: 200g per serving.

Essential Nutritional Information

  • Calorie Count: 410 kcal/serving
  • Macronutrients:
    • Proteins: 38g
    • Carbohydrates: 4g
    • Fats: 27g
  • Sodium: 310mg
  • Dietary Fiber: 0.6g

Ingredients, Measured in Grams

  • Chicken pieces (legs, thighs): 800g
  • White wine vinegar: 100ml
  • Chicken stock: 250ml
  • Olive oil: 25ml
  • Garlic cloves: 15g
  • Fresh tarragon: 10g
  • Salt and pepper: To taste

Method of Preparation

  1. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and brown on all sides.
  2. Once browned, remove the chicken and set aside. In the same skillet, add minced garlic and sauté until fragrant.
  3. Pour in the white wine vinegar, scraping the skillet's bottom to lift any browned bits. Allow the vinegar to reduce by half.
  4. Return the chicken to the skillet and add the chicken stock. Bring to a simmer and cover the skillet. Let the chicken braise for about 30 minutes.
  5. Season with salt, pepper, and fresh tarragon. Serve hot.
A heartwarming stovetop moment with chicken pieces braising in the aromatic vinegar and chicken stock mixture.

Proven Tips for Culinary Success

  • Using a high-quality white wine vinegar can elevate the dish's flavors.
  • Pair the dish with mashed potatoes or steamed vegetables to complement the tangy sauce.

Anticipated FAQs

  • Can I use a different type of vinegar? While white wine vinegar is traditional, apple cider vinegar can be a suitable alternative, though it may slightly alter the taste.
  • How do I know the chicken is cooked through? The meat should easily come off the bone, and its internal temperature should reach 75°C (165°F).