In this video recipe tutorial learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France.
The dish consists of sauteed chicken cuts cooked in a sauce made with red wine vinegar, white burgundy wine and home made chicken stock. When the sauce is done the acidity level is adjusted by adding a generous serve of cream. The result? A one of a kind tangy, creamy chicken recipe.
Best served with pilaf rice, macaroni gratin or pan fried green beans.
You can also drink the wine you use to make the sauce so make it a good one. Ideally, a maconnais wine or white burgundy.
recipe for 4 people
Ingredients:
8 pieces of chicken (breast , legs and thighs)
1 medium sized onion roughly chopped
1 shallot roughly chopped
2 cloves of garlic
2 table spoons of freshly chopped tarragon
1 tablespoon of tomato paste
400 ml of liquid cream (heavy whipping or double cream)
500 ml of chicken stock
400 ml of white burgundy wine
200 ml of red wine vinegar (or tarragon vinegar)
Salt and pepper to season the meat
1 tablespoon of butter and oil to cook the meat
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