poulet au vinaigre recipe

Written BySheba G Updated On
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The Best poulet au vinaigre recipe

I’ve been making poulet au vinaigre for years, and it’s always a hit with my family. This classic French recipe is a staple in many households, and for good reason – it’s easy to make, delicious, and packed with nutrients. The dish is made with chicken cooked in a mixture of vinegar, herbs, and spices, which gives it a unique flavor that’s both tangy and savory.

I love serving it with a side of rice or roasted vegetables to soak up all the juices. My kids adore helping me make the marinade from scratch, and they always get excited when they see the chicken emerge from the oven all golden brown and tender. It’s a perfect meal for any occasion, whether we’re having a family dinner or just need something quick and easy on a weeknight.

Plus, it’s incredibly healthy – the acidity in the vinegar helps break down the proteins in the meat, making it easier to digest. I often serve it at potlucks or gatherings because it’s just so easy to transport and serve. My friends always rave about how flavorful and moist the chicken is, even after being refrigerated overnight.

I’m sure you’ll love it just as much as we do! The aroma that fills the kitchen when this dish is cooking is just heavenly – my kids can’t help but dance around the kitchen whenever they smell it sizzling away on the stovetop. And let’s not forget about all those lovely herbs like thyme and rosemary that add such depth to the flavor.

It’s truly one of my favorite recipes to share with loved ones.

Poulet au Vinaigre

4.6 from 621 votes

Poulet au Vinaigre is a classic French dish featuring chicken braised in a tangy vinegar sauce. This comforting and flavorful dish is perfect for a hearty meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/2 cup red wine vinegar
1/2 cup red wine
1/2 cup olive oil
1 tsp dried thyme
1 tsp dried rosemary
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper

For the Chicken

4 boneless, skinless chicken breasts
2 tbsp olive oil

For the Sauce

1 onion, thinly sliced
2 carrots, thinly sliced
2 cloves garlic, minced
1 cup chicken stock
1 tbsp cornstarch
1 tbsp water

For Garnish

Fresh parsley, chopped

👨‍🍳Directions

1In a large bowl, combine red wine vinegar, red wine, olive oil, thyme, rosemary, minced garlic, salt, and black pepper.
2Add the chicken breasts and ensure they are fully coated in the marinade.
3Cover and refrigerate for at least 30 minutes, or up to 4 hours.
4Preheat your oven to 350°F.
5Remove the chicken from the marinade and pat dry with paper towels.
6Reserve the marinade.
7Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
8Add the chicken breasts and sear on each side until golden brown, about 3-4 minutes per side.
9Remove the skillet from heat and place it in the preheated oven.
10Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
11In a saucepan, combine the reserved marinade, onion, carrots, and minced garlic.
12Bring to a boil over medium heat, then reduce to a simmer.
13Cook until the onions and carrots are softened, about 10-12 minutes.
14In a small bowl, mix cornstarch with water to create a slurry.
15Add the slurry to the saucepan and stir well.
16Cook for an additional 2-3 minutes, until the sauce has thickened.
17Stir in the chicken stock and simmer for another 5 minutes.
18Once the chicken is cooked, remove it from the oven and pour the sauce over the chicken.
19Garnish with chopped fresh parsley.
20Serve hot and enjoy.

🔧Equipment

Large bowl
Baking sheet
Oven
Large skillet
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a richer flavor, you can add a splash of brandy to the sauce. Pair this dish with crusty bread to soak up the delicious sauce.

Watch Video Of How Poulet au Vinaigre Works

This poulet au vinaigre recipe has been a staple in my household for years, and I’m confident it will become one in yours too! The best part?

It’s incredibly easy to store and reheat – simply refrigerate any leftovers overnight and reheat them in the oven or on the stovetop when you’re ready. Serve it with some crusty bread or over rice for an added treat.

Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, poulet au vinaigre is sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Poulet au Vinaigre

Q: What is poulet au vinaigre?

Poulet au vinaigre is a classic French dish made by marinating chicken in a mixture of vinegar, herbs, and spices before cooking it to perfection.

Q: Can I adjust the level of acidity in the recipe?

Yes, you can adjust the level of acidity by using different types of vinegar or reducing the amount used.

Q: Can I use boneless chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts instead of thighs, but keep in mind that they may cook faster due to their smaller size.

Q: Can I make this recipe in advance?

You can make this recipe ahead of time by marinating the chicken for several hours or overnight before cooking it.

Q: What type of vinegar should I use?

You can use either white wine vinegar or apple cider vinegar for this recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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