poulet au vinaigre chicken in vinegar

Dinner

Poulet au Vinaigre Chicken in Vinegar

This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.

Ingredients

1 ¼ pounds boneless, skinless chicken thighs, trimmed
½ teaspoon salt plus a pinch, divided
¼ teaspoon ground pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons neutral oil, such as canola or avocado
4 cloves garlic, sliced
1 large shallot, sliced
1 tablespoon tomato paste
1 large tomato, seeded and diced
¼ cup red-wine vinegar
1 tablespoon honey
1 ½ cups low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

Directions

Pat dry 1 1/4 pounds chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 1/4 cup flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add 4 sliced garlic cloves, 1 sliced shallot and the remaining pinch of salt; cook for 1 minute. Add 1 tablespoon tomato paste; cook for 1 minute. Stir in 1 diced tomato, 1/4 cup vinegar and 1 tablespoon honey, scraping up any browned bits. Stir in 1 1/2 cups broth. Bring to a simmer.
Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in 1 tablespoon parsley and 1 tablespoon tarragon.