Poulet au Vinaigre (Chicken with Vinegar)

Name: Poulet au Vinaigre (Chicken with Vinegar)
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1 1/4 teaspoons, table salt; 3/4 teaspoon, pepper; 1 tablespoon, vegetable oil; 1 , large shallot, minced; 2 , garlic cloves, sliced thin; 1 cup, chicken broth; 1 cup, dry white wine; 1/3 cup, red wine vinegar, plus extra for seasoning; 1 tablespoon, tomato paste; 2 tablespoons, unsalted butter, chilled; 1 tablespoon, minced fresh tarragon

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Appears in Cook's Illustrated September/October 2020

Main Courses

French

Chicken

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the same rate. We browned the chicken to develop flavor and then br...

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