Poulet au Vinaigre

Honey Mustard Chicken Recipe- A sweet and tangy one-skillet meal. #chicken #onepotmeal #dinner #recipe From TheGraciousWife.com

This French Poulet au Vinaigre recipe features golden chicken thighs in a creamy, tangy vinegar sauce that’s rich, velvety, and incredibly delicious. Elegant enough for entertaining but simple enough for weeknights. A cozy, restaurant-quality French chicken recipe your family will love!

Course Main

Cuisine French

Keyword Poulet au Vinaigre

Prep Time 5

Cook Time 1

Total Time 35

Servings servings

Calories 417kcal

Author Michelle

Ingredients

8 chicken thighs
Salt & pepper
1 tablespoon butter
1 medium sweet onion chopped
1 large shallot thinly sliced
4 garlic cloves minced
1 tablespoon tomato paste
⅔ cup red wine vinegar
2 cups chicken stock
1 cup white wine
2 tablespoons freshly chopped tarragon or sage (optional)
1 cup heavy cream

Instructions

Season chicken thighs with salt and pepper.
In a large skillet, melt butter over medium heat.
As soon as the butter foams, add the chicken skin side first and saute on each side until they have light golden color.
Remove chicken from the skillet and set aside.
Add onion and shallots to the same skillet the chicken was in. Saute until translucent and tender.
Add garlic and saute until fragrant, about 2 more minutes.
Stir in tomato paste and leave to cook for 30 seconds, and then raise the heat to high, before adding the vinegar.
Add the stock and white wine and reduce by simmering for 10 minutes.
Reduce the heat to low and add the tarragon leaves.
Then add the chicken pieces to the sauce and cook covered for 15 to 20 minutes depending on the size of your chicken pieces.
When the chicken is cooked, remove them from the pan and set aside in a covered dish to keep warm while you finish the sauce.
To finish the sauce, boil the sauce for another 10 minutes after chicken is removed.
Add the cream to the sauce and leave to reduce for 15 minutes.
Add the chicken back to the dish before serving. Garnish with fresh parsley.
Serve warm with sauce drizzled on top.

Notes

Storage: Store up to 4 days covered in the fridge.
Reheat: Warm gently on stovetop until hot and creamy again. Add a splash of cream or stock if sauce thickens too much.

Nutrition