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| All photos: America's Test Kitchen and the video footage is linked below. |
Today I'm sharing a chicken in vinegar dish featured on America's Test Kitchen, watch here. It originated in Lyon, France. As someone with German ancestry, I can appreciate food with vinegar as a flavor. Delish!
A fancy French name to Anglo ears for a simple and scrumptious one-pan recipe, and readers, you know how I love to prepare healthy, real food in a single pan, i.e., no-fuss dinners as there's less to clean up after you finish! Here's the tasty recipe in written form -- you're welcome!
Poulet au Vinaigre a/k/a Chicken in Vinegar
Ingredients:
8 chicken thighs - trimmed and dried with a paper towel, but leave the skin on the back of the chicken
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 tablespoon vegetable oil
1 shallot, minced
2 peeled garlic cloves, diced
1 cup chicken broth
1 cup white wine
1/3 cup red wine vinegar
🍴🍽🍷
1 teaspoon of tomato paste
2 tablespoons butter
1 tablespoon tarragon
1 extra tablespoon red wine vinegar
Directions:
1) Salt and pepper the chicken thighs on both sides.
2) Heat 1 tablespoon of vegetable oil in a 12-inch skillet.
4) Add the sliced garlic. Sear the chicken for 8 minutes.
5) Turn the chicken over and cook the other side for 3 minutes. They will be crispy, but not fully cooked at this stage.
6) Remove the seared chicken from the pan and transfer it onto a plate. From the frying pan and into a separate bowl, pour off all but two tablespoons of the chicken fat.
7) Next add the minced shallots to the remaining two tablespoons of chicken fat, stir and cook with the brown chicken bits left in the pan.
8) Pour in one cup of chicken stock.
9) Add a cup of white wine followed by a 1/3 of a cup of red wine vinegar.
10) Return the chicken thighs to the pan and liquid - the crispy skin side up.
13) To finish the sauce that's left in the frying pan, bring it to a simmer, then add a teaspoon of tomato paste, two tablespoons of butter, a tablespoon of minced tarragon, and an additional tablespoon of red wine vinegar. Whisk the gravy until it thickens.
Serve each hungry diner 2 thighs. Eating this dinner at home costs pennies compared to ordering it in a restaurant.
In this recipe, you can substitute chicken breasts if you wish. Although in general, I prefer white meat to dark, professional chefs tend to say chicken thighs are the juiciest, most flavorful parts of a chicken, therefore I use thighs in this dish. Try it the first time and note: Test Kitchen mentions in France, a mix of chicken parts goes into the dish, but using all thighs in lieu of a mix of different chicken parts ensures the chicken cooks uniformly. What I love about America's Test Kitchen recipes is they try making dishes several ways before settling on the best ingredients and methods for the dish for us, its viewers. Bon Appetite!
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Here's an extra photo too delectable to not post. It's of step 12, getting ready to pull the chicken out and plating it, to finish the sauce. You may also enjoy: |
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