Poulet Au Vinaigre Chicken in Vinegar Recipe – Glen And Friends Cooking
This is a simple easy braised chicken recipe based on several recipes found in our old French cookbooks from the 1700s – 1800s.
Ingredients:
6 – 8 chicken thighs
Pinch of salt and pepper
60 mL (¼ cup) flour
30 mL (2 Tbsp) oil
2 cloves garlic, crushed
2 shallots, sliced
15 mL (1 Tbsp) tomato paste
2 Roma tomatoes, diced
60 mL (¼ cup) red-wine vinegar
125 mL (½ cup) red wine
250 mL (1 cup) chicken broth
15 mL (1 Tbsp) honey
1 mL (¼ tsp) tarragon
1 mL (¼ tsp) savoury
1 mL (¼ tsp) thyme
1 mL (¼ tsp) marjoram
1 mL (¼ tsp) oregano
Method:
Season chicken all over with salt and pepper.
Dredge the chicken in the flour to coat.
Heat oil in a pan over medium-high heat.
Add the chicken and brown on all sides.
Add shallots and garlic; cook until shallots start to soften.
Add tomato paste and cook to slightly caramelise the tomato sugars.
Stir in Roma tomatoes, wine, vinegar, honey, broth and herbs.
Bring to a simmer, reduce heat, cover and cook for 15- 20 minutes.
Uncover and continue cooking on low until the sauce is slightly thickened and the chicken is cooked through, 20 to 25 minutes more.
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