Poulet au Vinaigre (Chicken with Vinegar) for Two

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

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Appears in Cook's Illustrated September/October 2020

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

SERVES2

TIME1½ hours

Poulet au Vinaigre (Chicken with Vinegar) for Two

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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