Photograph of the finished Poulet au vinaigre

France · Gà om giấm kiểu Lyon

Poulet au vinaigre

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Wine vinegar Wine vinegar ½ cup
  • Photograph of White wine White wine 1 cups
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Tomato Tomato 2
  • Photograph of Thick tomato passata Thick tomato passata 1.4 oz
  • Photograph of Tarragon Tarragon 0.3 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Season the chopped chicken thighs with salt and pepper, then pan-fry in butter until the skin is golden and crispy for about 10 minutes before removing them from the pan.
  2. 2 Sauté whole garlic cloves in a pan until fragrant, then pour in the wine vinegar and simmer for 2 minutes to reduce the strong flavor.
  3. 3 Add white wine, peeled and chopped tomatoes, and thick tomato sauce, then add the chicken, cover and simmer over low heat for 25 minutes.
  4. 4 Remove the chicken from the pan and place it on a plate. Pour the fresh cream into the pan and simmer gently for 5 minutes until the sauce thickens.
  5. 5 Adjust the salt and pepper seasoning, pour the sauce over the chicken, and sprinkle with chopped tarragon before serving.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: simmer the chicken in the vinegar sauce under high pressure for 8 minutes, then quickly release the pressure; step 4 still involves removing the chicken and simmering the cream with the lid open for 5 minutes to thicken the sauce.

Start cooking