Braised Chicken with Vinegar Reduction — Poulet au Vinaigre
The Lyonnais bouchon classic, chicken thighs braised in red wine vinegar with shallots, tomato and tarragon into a sharp glossy reduction.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season both sides with salt and pepper. Halve shallots lengthways and potatoes. Lightly crush garlic. Chop tarragon (divide into two portions), parsley. Trim haricots verts. Mix tomato paste with sugar.
Roast
Toss potatoes with 1 tbsp olive oil and salt. Roast at 200°C for 30 minutes until tender and golden. Set aside.
Sear
Heat 2 tbsp olive oil in a heavy pan over medium-high heat. Sear chicken thighs skin-side down 7–8 minutes until deep golden, flip and sear 3 minutes. Transfer to a plate.
Build
Reduce heat to medium. Add shallots cut-side down, sauté 5 minutes until caramelised. Add garlic, cook 1 minute. Stir in tomato paste mixture, cook 1 minute until fragrant.
Braise
Pour in vinegar, scrape the base clean, reduce 3 minutes. Add wine, stock, tomatoes, thyme and bay. Return chicken skin-side up with juices. Simmer uncovered 22–25 minutes until cooked through and sauce is glossy. While chicken braises, blanch haricots verts 3 minutes until bright and just tender, toss with 1 tsp olive oil and salt.
Finish
Whisk Dijon mustard and half the tarragon into the sauce. Taste and adjust seasoning. Discard thyme and bay. Scatter remaining tarragon and parsley over chicken.
Plate
Arrange chicken thighs with shallots on plates, spoon glossy sauce over. Serve roasted potatoes and haricots verts alongside.
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