Poulet Au Vinaigre (Chicken with Vinegar) | ExpatWomanFood.com

Posted on

26 May 2015


Aga Marchewka

Poulet Au Vinaigre (Chicken with Vinegar)

Poulet Au Vinaigre (Chicken with Vinegar)


3 tbsp extra-virgin olive oil
1.8 kg chicken, cut into 10 pieces
3 tbsp unsalted butter
12 large garlic cloves, unpeeled
1 bay leaf, salt, pepper
1 cup Banyuls vinegar or red wine vinegar
500 ml of chicken stock
50 ml of creme fraiche


  • In a deep pan, heat the oil.
  • Season chicken with salt, pepper, add to the pan and cook over until browned.
  • Add the butter and swirl to coat the chicken.
  • Turn the chicken side up and add the garlic, bay leaf.
  • Transfer the pan to the oven and bake for 8 mins, until the breast pieces are white.
  • Transfer them to a plate.
  • Add the vinegar to the pan, return to the oven and bake the remaining chicken, basting a few times, 15 mins longer. Transfer the chicken and garlic to the plate.
  • Add the chicken stock to teh pan and boil, scraping up the browned bits, until reduced to 300 ml.
  • Whisk in the creme fraiche and the remaining 2 tablespoons of butter.
  • Return the chicken tot he pan.
  • Simmer until the sauce thickens and the chicken is heated, about 3 mins.
  • Season with salt, pepper. Serve with the steamed herb.
Cooks Note

Recipe contributed by Aga Marchewka.

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