Recipe of Favorite Poulet au vinaigre

Poulet au vinaigre.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, poulet au vinaigre. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Poulet au vinaigre is one of the most well liked of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Poulet au vinaigre is something that I've loved my entire life.

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

The ingredients needed to make Poulet au vinaigre:

1. {Make ready 9 of chicken thighs, bone-in and skin-on.
2. {Make ready 2 cloves of garlic, thinly sliced.
3. {Make ready 1 of onion, chopped.
4. {Take 1 of shallot, chopped.
5. {Prepare 1 tbsp of tomato paste.
6. {Get 150 ml of red wine vinegar.
7. {Make ready 400 ml of dry white wine.
8. {Prepare 500 ml of chicken stock.
9. {Take 3 tbsp of fresh tarragon, chopped.
10. {Take 3 of thyme sprigs.
11. {Prepare 450 ml of heavy cream.

Steps to make Poulet au vinaigre:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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's going to wrap it up for this special food poulet au vinaigre recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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