Poulet au Vinaigre (Chicken with Vinegar)

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Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.

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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