Poulet au Vinaigre (Lyonnaise Chicken in Tomato-Vinegar Cream)

Steps

1. Step 1

   Pat the chicken thighs dry with paper towels and season them all over with the salt and pepper.

   5 min

   • 8 pieces bone-in, skin-on chicken thighs (about 3 lb total)
   • 1 1/2 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the olive oil and 1 tbsp of the butter in a large, deep skillet or Dutch oven over medium-high heat. Add the thighs skin side down, in two batches if they don't fit in a single layer, and cook without moving them until the skin is deep golden and crisp, 7 to 8 minutes. Turn and brown the other side for 3 minutes, then move the chicken to a plate.

   12 min

   • 8 pieces bone-in, skin-on chicken thighs (about 3 lb total)
   • 1 tbsp olive oil
   • 1 tbsp unsalted butter
3. Step 3

   Pour off all but about 1 tbsp of fat from the pan. Lower the heat to medium, add the shallots and cook, stirring, until softened, about 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the paste darkens to a brick red, about 2 minutes.

   5 min

   • 4 shallots
   • 2 cloves garlic
   • 2 tbsp tomato paste
4. Step 4

   Pour in the red wine vinegar and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Let it bubble until reduced by about half, 2 to 3 minutes — stand back, the fumes are sharp. Add the white wine and reduce by half again, about 3 minutes, then stir in the broth.

   7 min

   • 1/2 cup red wine vinegar
   • 3/4 cup dry white wine
   • 3/4 cup chicken broth
5. Step 5

   Return the chicken to the pan skin side up, along with any juices from the plate. The liquid should come about halfway up the thighs. Bring to a gentle simmer, cover partly, and cook until the chicken is tender and cooked through (175°F at the bone), 25 to 30 minutes.

   28 min, hands-off

   • 8 pieces bone-in, skin-on chicken thighs (about 3 lb total)
6. Step 6

   Move the chicken to a serving platter. Stir the cream into the sauce and simmer over medium-high heat until it thickens enough to coat a spoon, 4 to 5 minutes. Turn off the heat, swirl in the remaining 1 tbsp butter, then taste and add salt or a splash more vinegar as needed.

   5 min

   • 1 1/2 tsp salt
   • 1 tbsp unsalted butter
   • 1/2 cup heavy cream
7. Step 7

   Spoon the sauce over the chicken, scatter the tarragon on top, and serve with plenty of crusty bread for mopping.

   • 2 tbsp fresh tarragon
   • 1 crusty baguette

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026