Roasted Chicken with Stuffing. You know it, you love it. You’ve heaped praise upon it, lovingly referred to as grandma’s chicken, or perhaps murmured quietly over your bowl of stuffing as a friend at the end of the table whispered “that looks really good” (and spied). Perhaps worst of all, you’ll tinker with this recipe for weeks only to get so close to perfection and then miss by just one ingredient.
Chicken in Vinegar Sauce
Master French chef Paul Bocuse’s recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he’s swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar in place of red wine vinegar and significantly reduced the amount of butter.
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, unpeeled
- One 3 3/4 pound chicken, cut into 10 pieces
- Kosher salt and freshly ground pepper
- 1/2 cup rice vinegar
- 2 medium tomatoes, seeded and cut into 1/2-inch dice
- 2 tablespoons chopped flat-leaf parsley
- Step 1In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
- Step 2Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
- Step 3Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.
Poulet au Vinaigre (Chicken in Vinegar)
This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.
CREDIT: RYAN LIEBE
1 hr 25 mins
- 1 ¼ pounds boneless, skinless chicken thighs, trimmed
- ½ teaspoon salt plus a pinch, divided
- ¼ teaspoon ground pepper
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons grapeseed or canola oil
- 4 cloves garlic, sliced
- 1 large shallot, sliced
- 1 tablespoon tomato paste
- 1 large tomato, seeded and diced
- ¼ cup red-wine vinegar
- 1 tablespoon honey
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- Step 1Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
- Step 2Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
- Step 3Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.
Chicken in Vinegar
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.Save Recipe
- Level: Easy
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
- Yield: 4 servings
3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as neededAdd to Shopping List
- Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You’re not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
- Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
- Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it’s still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.