Poulet au Vinaigre – Classic French Chicken in Tangy Vinegar Sauce

Poulet au Vinaigre, or “Chicken with Vinegar,” is a classic French dish that beautifully balances rich flavors with a tangy, savory sauce. The chicken is seared until golden, then simmered in white wine, tomato, and vinegar for a tender, flavorful result. Perfect for an elegant dinner or a cozy weekend meal, this dish brings authentic French bistro flavors straight to your table.

Why You’ll Love This Recipe

Tender & Juicy – Slow-simmered chicken absorbs rich, tangy flavors.
Classic French Flavors – A blend of tomato, wine, herbs, and vinegar creates depth and balance.
Elegant Yet Easy – Simple to prepare, but tastes like restaurant-quality French cuisine.
Perfect for Entertaining – Pairs beautifully with mashed potatoes, rice, or crusty bread.

Ingredients

• 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp tomato paste
• ½ cup white wine
• ½ cup chicken stock
• ⅓ cup red wine vinegar (or white wine vinegar)
• 1 sprig fresh thyme (or ½ tsp dried)
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp heavy cream (optional, for finishing)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Chicken
   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
2. Sauté Aromatics
   In the same pan, add onion and garlic. Cook until softened and fragrant, about 2 minutes. Stir in tomato paste and cook for 1 minute.
3. Deglaze with Vinegar & Wine
   Carefully pour in the vinegar and white wine, scraping up any browned bits from the bottom. Let simmer for 2–3 minutes to reduce slightly.
4. Simmer the Chicken
   Return chicken to the pan. Add chicken stock, thyme, and bay leaf. Cover and let simmer on low heat for 30–35 minutes, until chicken is tender and fully cooked.
5. Finish the Sauce
   Remove the bay leaf. For a creamier sauce, stir in heavy cream. Adjust seasoning with salt and pepper.
6. Serve
   Spoon the tangy vinegar sauce over the chicken and garnish with fresh parsley. Serve hot with mashed potatoes, rice, or crusty bread.

Nutritional Information

Calories: ~320
Protein: 25g
Fat: 20g
Carbohydrates: 7g
Sugar: 2g
Fiber: 1g

Tips for Success

• Balance the Vinegar – The sauce should be tangy but not overpowering; add a splash more stock or cream if needed.
• Golden Sear = Flavor – Don’t rush the browning step; it creates a rich base for the sauce.
• Wine Choice – Use a dry white wine like Sauvignon Blanc or Chardonnay for the best flavor.

Why This Recipe Works

The acidity of vinegar pairs perfectly with the richness of chicken, while wine and herbs add depth. The result is a dish that feels both comforting and elegant, making it a standout for weeknight dinners or special occasions.

Poulet au Vinaigre is a timeless French classic that transforms simple ingredients into a rich, tangy, and satisfying meal. With its tender chicken and savory vinegar sauce, it’s a dish that never fails to impress.