Vinegar Chicken - Trust Me.

03 August 2019

When Brian told me that he was cooking "Vinegar Chicken" I was a little worried. It sounds funny and doesn't really make you want to eat it. But I trusted him because he's never lead me astray.. and I am SO GLAD I did. This was delish. So. Good. 

We made this for dinner a couple weeks ago... then cooked it again last night for our friends who were in town for the weekend. We switched up the sides the past time and everything was so good. I didn't grab pictures but will be back with the recipes for the sides soon. 

Do yourself a favor and cook this! 

Poulet au Vinaigre
4 lb chicken
freshly ground black pepper
1/2 c all purpose flour
3 T unsalted butter
2 medium yellow onions, thinly sliced
3/4 c dry white white
6 T white wine vinegar
2 T tarragon leaves, finely chopped
1/2 c heavy cream or creme fraiche, we've used whole milk 

Prep the chicken in advance of cooking. Cut the bird into 8 pieces, and save the carcass for your next batch of chicken stock. Season generously with salt and pepper. Try to salt at least an hour before, if not the night before. Refrigerate the chicken if seasoning more than an hour in advance.

Place the flour in a shallow bowl or pie plate and season with a generous pinch of salt. Dredge the chicken pieces in flour, shake off the excess, and lay in a single layer on a wire rack or parchment paper lined baking sheet. 

Place a large skillet or dutch oven over med-high heat and add just enough olive oil to coat the pan. Brown the chicken in two batches, so as not to crowd the pan. Begin with the skin side down, then turn and return the chicken around the pan to get an even brown on both sides. About 4 minutes per side. Place the browned chicken on a baking sheet, then carefully discard the fat and wipe out the pan. 

Return the pan to medium heat and melt the butter. Add the onions, season with salt and stir. Cook the onions, stirring occasionally, until they are tender and brown, about 25 minutes. 

Increase the flame to high, add the wine and vinegar, and scrape the pan with a wooden spoon to deglaze. Add half of the tarragon and stir. Return the chicken, skin side up, to the pan, and lower the heat to simmer. Set a lid ajar on the pan and continue to simmer. Remove the breasts when they are cooked, after about 12 minutes,  but let the dark meat continue to cook until it's tender at the bone, 35-40 minutes. 

Transfer the chicken to a platter, increase the heat and add the cream. Let the sauce come to a simmer and thicken. Taste and adjust the seasoning with salt, pepper, and a little more vinegar if needed to perk up the sauce. Add remaining tarragon and spoon over chicken to serve. 

You'll love it! Just try it. We served with roasted fingerling potatoes and green beans. I'll be back with that recipe soon. XOXO

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