This classic French dish is typically made with a cut-up whole chicken.
Serve this saucy braise with mashed potatoes.
Chicken gets a saucy coat in thisPoulet au Vinaigrerecipe.
Photo: Ryan Liebe
Protein-rich chicken thighs are slightly crispy on the outside yet remain succulent inside.
Honey also calms some of the acidity with a touch of sweetness that complements the earthy garlic and shallots.
Keep reading for expert tips, including how to swap fresh herbs for dried.
(Discard the remaining flour.)
Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat until foamy.
Add 1 tablespoon tomato paste; cook for 1 minute.
Stir in 1 diced tomato, 1/4 cup vinegar and 1 tablespoon honey, scraping up any browned bits.
Stir in 1 1/2 cups broth.
Bring to a simmer.
Reduce heat to low, cover and cook for 15 minutes.
Stir in 1 tablespoon parsley and 1 tablespoon tarragon.
If you don’t have a shallot to slice, the next best thing is a yellow onion.
Technically, you might cook the chicken ahead, but we wouldn’t.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
United States Department of Agriculture.
AskUSDA.How long can you keep cooked chicken?
