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Poulet-au-Vinaigre in white plate Featured image

Poulet au vinaigre recipe

Historically, this was a dish that was made from one cut up chicken, with light and dark meat, since that is the way the chicken came from the market or the yard. No we have the luxury of choices in the market, and for this we choose chicken thighs. With the bone, and with the skin. They cook evenly, have a bit more flavor, and are fatty enough to stay moist throughout the process.


  • 8 Chicken thighs
  • Kosher salt
  • Ground black pepper
  • 1 Tablespoon olive oil
  • 1 Large clove shallot coarsely minced
  • 3 cloves garlic sliced
  • 1 Cup chicken stock
  • 1 Cup dry white wine
  • 1/3 Cup red wine vinegar
  • 1 ½ Tablespoon tomato paste
  • 2 Tablespoons butter
  • 1 Tablespoon fresh tarragon minced