Poulet au Vinaigre

Don't Make These Mistakes

Boil the vinegar down before adding anything else.

Brown the chicken well for a deeper sauce.

Add the cream off the heat.

How to Make Poulet au Vinaigre

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1. Season the chicken with the salt. Heat the oil in a wide pan and brown the thighs for 10 minutes, skin side down first. Lift out.

   Mark done Start 10 min timer

2. Cook the shallots and garlic in the pan for 2 minutes. Add the vinegar and boil for 2 minutes until reduced by half.

   Mark done Start 2 min timer

3. Stir in the tomato purée, stock and chopped tomatoes and return the chicken.

   Mark done

4. Cover and simmer for 30 minutes until cooked through. Uncover and simmer for 5 minutes to thicken.

   Mark done Start 30 min timer

5. Take off the heat, stir in the cream and parsley and taste for salt.

   Mark done

Leftovers, Reheating and Keeping

Keeps for 2 days in the fridge. Reheat gently.

Swaps and Variations

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Poulet au Vinaigre

• Rice
• Boiled potatoes
• Green beans

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.