French cuisine · Meat & Kebab

Poulet au Vinaigre

Lyonnais chicken in a sauce of red wine vinegar and tomato, finished with cream at the end.

Ingredients · for 4 servings

• 1 chicken, cut into pieces
• 100 ml red wine vinegar
• 3 shallots
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 tomatoes
• 150 ml chicken stock
• 150 ml cream
• 40 g butter
• 2 tbsp olive oil
• 1/2 bunch tarragon
• Salt, pepper

Instructions

1. Pat the chicken pieces dry, salt and pepper them; finely dice the shallots, crush the unpeeled garlic and peel and dice the tomatoes.
2. Heat the olive oil and half the butter in a wide braising pan and fry the chicken pieces for 10 min. until golden brown all over, starting skin-side down.
3. Add the shallots and crushed garlic cloves and cook for 3 min. until the shallots are soft.
4. Deglaze with the red wine vinegar and reduce uncovered for 4-5 min. until the sharp smell has gone and only a thick glaze remains.
5. Stir in the tomato paste, diced tomatoes and stock and braise covered for 25 min. until the meat comes away easily from the bone.
6. Remove the chicken pieces, stir the cream into the sauce, reduce for 5 min. until creamy, swirl in the remaining butter and serve everything scattered with chopped tarragon.