Poulet au vinaigre

Name: Poulet au vinaigre
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 9 chicken thighs, bone-in and skin-on; 2 cloves garlic, thinly sliced; 1 onion, chopped; 1 shallot, chopped; 1 tbsp tomato paste; 150 ml red wine vinegar; 400 ml dry white wine; 500 ml chicken stock; 3 tbsp fresh tarragon, chopped; 3 thyme sprigs; 450 ml heavy cream

Robert Gonzal @robert

Vancouver BC

Anyone seeking a French version of chicken adobo? Or something kinda like it? Poulet au vinaigre (meaning chicken in vinegar), while not technically adobo, uses some similar techniques and ingredients as the Filipino classic. This recipe comes courtesy of Stephane over at my favourite new YouTube channel, French Cooking Academy. I took a few liberties with his version. For one, I cut back slightly on the vinegar, because the thought of using almost an entire cup of vinegar terrified the heck out of me. I also browned my chicken a little more than he did and finished them in the sauce. And I cut the garlic into slices instead of leaving the cloves whole. I also almost used a slurry to thicken the sauce, because I had serious doubts about the ability of cream and acid to play well together. Fortunately, I didn't have to; the sauce turned out smooth and fantastic on its own. Thanks Stephane!

Robert Gonzal @robert

Saved

Ingredients

1 hr 15 min

6 servings

9chicken thighs, bone-in and skin-on
2 clovesgarlic, thinly sliced
1onion, chopped
1shallot, chopped
1 tbsptomato paste
150 mlred wine vinegar
400 mldry white wine
500 mlchicken stock
3 tbspfresh tarragon, chopped
3thyme sprigs
450 mlheavy cream

Saved

Steps

1 hr 15 min

1

Add a knob of butter to a large, deep-sided pan on medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pan until they're nice and golden. This will take about 6 to 8 minutes. Remove the thighs to a plate and set aside.
2

Add the garlic, onions and shallot to the pan. Let sweat for 1 minute, then stir in the tomato paste. Let fry for 2 minutes.
3

Pour the vinegar into the pan. Bring to a boil and reduce until you only have a few tbsp of syrupy liquid remaining. Next, pour in the wine and simmer again for 2 to 3 minutes. Pour in the chicken stock and continue simmering for 10 minutes.
4

Turn the pan down to medium-low. Add 2 tbsp of the tarragon as well as the thyme sprigs, and return the chicken. Let simmer, covered, for 15 to 20 minutes until the chicken is almost fully cooked.
5

Remove the chicken to a plate again and fish out the thyme sprigs. Turn the pan back up to medium-high and stir in the cream, plus a pinch of salt and a few grinds of black pepper. Let simmer and reduce by half, stirring occasionally (about 10 minutes). Return the chicken to the pan one more time and turn the heat down to medium. Let cook the final 5 or so minutes until the chicken's done and the sauce is thick and creamy. Sprinkle on the remaining tbsp of chopped tarragon before serving.