POULET AU VINAIGRE (CHICKEN WITH VINEGAR SAUCE)
Today, we learn how to make the French bistro classic, poulet au vinaigre (chicken in vinegar sauce). This is a classic recipe from city of Lyon - which is known as the gastronomical capital of France. The dish consists of sautéd chicken cooked in a sauce made with BACI Kitchen's Cabernet Sauvignon vinegar, white wine and chicken stock. We brown the chicken to develop the flavor, then braise it in the vinegar sauce. The sauce is typically finished with heavy cream, but we prefer to whisk in a couple tablespoons of butter instead to help preserve the vibrancy of the sauce. With just a handful of ingredients and simple directions, this is a dish we never stop making.
PREP/COOKING TIME: 1 hour
8 pieces of chicken
1 medium sized onion, roughly chopped
1 shallot, roughly chopped
2 cloves of garlic, minced
2 tablespoons of freshly chopped tarragon
1 tablespoon of tomato paste
2.5 cups chicken stock
1.5 cups of Chardonnay
1 cup mushrooms, sliced
3/4 cup BACI Kitchen's Cabernet Sauvignon red wine vinegar
2 tablespoons BACI Kitchen's EVOO
2 tablespoons of butter
Salt and pepper to season the meat
1. On medium heat, add 2 tablespoons of BACI Kitchen's EVOO in a large skillet. As soon as oil is heated, add the chicken pieces - skin side first - and sauté (on each side) until they have a light golden color. When done, place chicken on a plate and cover.
2. Add the mushrooms, onion, garlic and shallots to the skillet and cook on medium-low heat for 2-4 minutes. Add tomato paste and cook for 30 seconds. Raise the heat to high, add the vinegar and reduce to a syrupy consistency. Add the Chardonnay and leave to boil for 1 - 2 minutes. Lower heat to medium, add chicken stock and reduce for 10 minutes.
3. Reduce the heat to low, add thyme, tarragon leaves and the chicken to the sauce. Cover the skillet and allow the chicken to finish cooking in the sauce, approximately 15 to 20 minutes. Once cooked, place chicken on a plate and cover.
4. Add 2 tablespoons of butter to the sauce. Stir until incorporated. Add the chicken back to the skillet, cover and wait until the chicken is warmed up enough to serve.
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WINE PAIRING: Drink the Chardonnay you used to make the sauce!