Name: Poulet au Vinaigre (Chicken in Vinegar)
Total time: 85 min
Ingredients: 1.25 pounds boneless, skinless chicken thighs, trimmed; 0.5 teaspoon salt plus a pinch, divided; 0.25 teaspoon ground pepper; 0.25 cup all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons grapeseed or canola oil; 4 cloves garlic, sliced; 1 large shallot, sliced; 1 tablespoon tomato paste; 1 large tomato, seeded and diced; 0.25 cup red-wine vinegar; 1 tablespoon honey; 1.5 cups low-sodium chicken broth; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh tarragon

Poulet au Vinaigre (Chicken in Vinegar)

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This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.

By Bill Millholland

Published on March 4, 2021

Poulet au Vinaigre (Chicken in Vinegar) — Photo: Ryan Liebe

Active Time:

25 mins

Total Time:

1 hr 25 mins

Servings:

Nutrition Profile:

Egg Free Low Carbohydrate Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 ¼ pounds boneless, skinless chicken thighs, trimmed
½ teaspoon salt plus a pinch, divided
¼ teaspoon ground pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons grapeseed or canola oil
4 cloves garlic, sliced
1 large shallot, sliced
1 tablespoon tomato paste
1 large tomato, seeded and diced
¼ cup red-wine vinegar
1 tablespoon honey
1 ½ cups low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

Directions

Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.

Nutrition Facts (per serving)

386	Calories
23g	Fat
15g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 1/2 cup sauce
Calories 386
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 1g	4%
Total Sugars 7g
Protein 29g	58%
Total Fat 23g	29%
Saturated Fat 7g	35%
Cholesterol 110mg	37%
Vitamin A 1010IU	20%
Sodium 472mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.