Poulet Au Vinaigre Recipes

POULET AU VINAIGRE (CHICKEN IN VINEGAR)

Steps:

• 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.

POULET AU VINAIGRE

Steps:

• Arlette's Poulet au Vinaigre Active Time: 30 minutes Total Time: 2½ hours Serves: 4, generously 2 tablespoons grapeseed or vegetable oil 3- to 4-pound chicken, cut into 8 pieces 3 large cloves garlic, finely chopped 1 large white onion, finely chopped 2 shallots, finely chopped 1 tablespoon all-purpose flour 4 Roma tomatoes, skinned, seeded and finely chopped 2 cups dry white wine 1 cup white or red wine vinegar ¾ cup chicken stock 2 sprigs fresh tarragon or 1 teaspoon dried, plus fresh tarragon leaves for garnish (optional) ½ teaspoon dried thyme Sea salt and freshly ground black pepper 2 cups light cream Cooked white rice, for serving 1. Heat oil in a large Dutch oven over medium-high heat. (Pot should be large enough to contain all of chicken in step 2.) Working in batches, add chicken and cook, turning to brown all over, 3-4 minutes per side. Set aside on a plate and tent with foil to keep warm. 2. To the same Dutch oven, add garlic, onions and shallots and sauté over medium-low heat until transparent but not browned, 8-10 minutes. Sprinkle with flour, then add tomatoes, wine, vinegar, stock, tarragon, thyme and salt and pepper to taste. Mix and bring to a low boil over medium heat. Return chicken pieces to pan, lower heat to medium-low, and cook, partially covered, until chicken is tender and cooked through, 45 minutes. 3. Remove chicken pieces. Add cream and cook, stirring occasionally, over medium-low heat, 1 hour. Pass sauce through a strainer or fine-mesh sieve. Adjust seasoning if needed. Return chicken and sauce to pot and place over medium heat to warm, 5 minutes. 4. To serve, arrange chicken pieces over white rice. Spoon sauce over chicken and sprinkle with fresh tarragon, if using.

POULET AU VINAIGRE BALSAMIQUE

Steps:

• Dans une poêle, chauffer l'huile à feu moyen-vif. Ajouter le poulet et cuire pendant 3 minutes de chaque côté, jusqu'à ce qu'il soit doré. Procéder en deux fois si nécessaire pour ne pas surcharger la poêle. Retirer le poulet de la poêle et réserver.
• Ajouter les oignons et les champignons. Faire revenir pendant 3 minutes jusqu'à ce qu'ils soient dorés. Ajouter un peu d'huile au besoin.
• Saupoudrer de farine et mélanger pour bien enrober. Verser le vinaigre, puis le bouillon de poulet. Remuer pour bien diluer la farine. Baisser le feu à doux. Incorporer le miel et ajouter le romarin et le poulet.
• Couvrir et laisser mijoter pendant 10 minutes. Si la sauce est trop épaisse, ajouter un peu de bouillon. Si elle est trop liquide, découvrir et laisser mijoter quelques minutes.
• Poivrer. Servir avec du riz et des haricots verts.

POULET AU VINAIGRE DE VIN

Steps:

• Melt butter in a frying pan.
• Season the chicken breasts with salt and pepper.
• Cook the chicken for 10 to 15 minutes on each side until nearly done.
• Grate in the garlic cloves and continue frying.
• Turn the heat up to high and add the red wine vinegar.
• Boil for one minute to let the chicken absorb the flavour of the vinegar.
• Remove the chicken from the pan, cover with aluminum foil and place it in a dish in a warm (not hot) oven.
• Add the shallots to the juices and vinegar remaining in the frying pan.
• Cook, stirring constantly, until the shallots are nearly translucent.
• Add the wine and the tomato puree.
• Bring this mixture to a boil and boil until it reduces by half, stirring all the while.
• When the mixture has reduced, lower the heat and stir in the cream.
• Add the mustard.
• Put the chicken back in the pan and turn to coat it in the sauce.
• Serve the chicken with a bit of sauce on top, and pour any remaining sauce in a container to serve at the table.
• I like to serve this with roast baby new potatoes (Jersey Royals this time of year), but it is equally delicious with boiled potatoes or rice.

POULET AU VINAIGRE (CHICKEN WITH VINEGAR)

Steps:

• Place a metal rack at the center of your oven and preheat it to 325 degrees.
• In a 12-inch pan, heat vegetable oil until it starts to bubble. I have used several pans for this and found that my enameled LeCreuset 14" 3 1/2 qt. braiser works best. It seemed to brown the chicken perfectly, and I was able to take it from the stove to the oven which is wonderful. I have also used a round copper pan which worked just as well.
• Pat dry the chicken and place skin side down into the pan. Salt and pepper the top. I used fresh ground pepper and salt and covered the pan with a screen mesh that I purchased at a dollar store to stop splattering grease. Cook for 7-8 minutes without moving. Carefully flip the chicken over with metal tongs. I found the first time I did this the skin was sticking to the pan so you may have to work it a little bit to keep the skin attached. This is where the enameled braiser worked best for me and gave me the best results.
• Remove the chicken from the pan and place on a plate. Cover with aluminum foil.
• Remove all but a few Tbs. of the fat from the pan and add the garlic and shallots. With a wooden spoon, stir until golden brown. Add the chicken broth, wine, and vinegar and stir into the pan until it begins to simmer. Make sure to scrape the sides of the pan with the wooden spoon to remove any of the remaining chicken scraps. This is the good stuff!
• Place the chicken back into the pan skin side up making sure it is above the liquid. If the liquid is too high, remove some of it with a turkey baster.
• Bake uncovered 35-40 minutes. If you have a digital or meat thermometer it should register 195 degrees.
• Remove your pan from the oven (Be very careful because it will be hot.) and place back onto the stove over medium heat.
• With metal tongs remove the chicken from the pan and place it on a clean plate. Cover with aluminum foil.
• Add the tomato paste and whisk. (I have been finding a tube of paste works best for small amounts, and I can keep it refrigerated.) Bring to a boil. Make sure to keep scraping the sides of the pan with a wooden spoon. Keep stirring until it thickens and reduces. Be patient. It may take 5-10 minutes for this to happen. Once it has thickened, whisk in the butter and chopped tarragon, salt, and pepper to taste and add an additional teaspoon of extra vinegar. (I thought a tsp. worked best.) Place chicken back in the pan. With a spoon, slather the sauce over the chicken.
• Plate the chicken in large shallow bowls or plates and spoon sauce over top. I sided this chicken with rice and a loaf of artisan bread and Irish butter.

POULET AU VINAIGRE (CHICKEN WITH VINEGAR)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate
• Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Add broth, wine, and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. 3
• Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1¼ cups, 5 to 7 minutes. Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to 1 teaspoon extra vinegar (added ¼ teaspoon at a time) to taste. Pour sauce around chicken and serve