How to Prepare Favorite Poulet au vinaigre

Poulet au vinaigre.

Poulet au vinaigre

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, poulet au vinaigre. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Poulet au vinaigre is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're fine and they look fantastic. Poulet au vinaigre is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have poulet au vinaigre using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Poulet au vinaigre:

{Prepare of chicken thighs, bone-in and skin-on.
{Take of garlic, thinly sliced.
{Get of onion, chopped.
{Take of shallot, chopped.
{Make ready of tomato paste.
{Get of red wine vinegar.
{Prepare of dry white wine.
{Get of chicken stock.
{Take of fresh tarragon, chopped.
{Take of thyme sprigs.
{Make ready of heavy cream.

Steps to make Poulet au vinaigre:

Add a knob of butter to a large, deep-sided pan on medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pan until they're nice and golden. This will take about 6 to 8 minutes. Remove the thighs to a plate and set aside..
Add the garlic, onions and shallot to the pan. Let sweat for 1 minute, then stir in the tomato paste. Let fry for 2 minutes..
Pour the vinegar into the pan. Bring to a boil and reduce until you only have a few tbsp of syrupy liquid remaining. Next, pour in the wine and simmer again for 2 to 3 minutes. Pour in the chicken stock and continue simmering for 10 minutes..
Turn the pan down to medium-low. Add 2 tbsp of the tarragon as well as the thyme sprigs, and return the chicken. Let simmer, covered, for 15 to 20 minutes until the chicken is almost fully cooked..
Remove the chicken to a plate again and fish out the thyme sprigs. Turn the pan back up to medium-high and stir in the cream, plus a pinch of salt and a few grinds of black pepper. Let simmer and reduce by half, stirring occasionally (about 10 minutes). Return the chicken to the pan one more time and turn the heat down to medium. Let cook the final 5 or so minutes until the chicken's done and the sauce is thick and creamy. Sprinkle on the remaining tbsp of chopped tarragon before serving..

So that is going to wrap it up with this special food poulet au vinaigre recipe. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!