Chicken Thighs with Vinegar

Name: Chicken Thighs with Vinegar
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 chicken thighs (skin-on, bone-in); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 large onion (sliced); 3 garlic cloves (minced); 1/2 cup red wine vinegar; 1/2 cup white wine vinegar; 1 cup chicken broth; 2 tbsp honey; 2 bay leaves; 1 tbsp fresh thyme leaves

65 min 4 servings Medium

All Recipes

Savoury and tangy chicken thighs braised in a vinegar sauce for a delightful meal.

Prep

15 min

Cook

50 min

Total

65 min

Servings

Difficulty

Medium

Chicken thighs with vinegar, known as 'cuisses de poulet au vinaigre' in French, is a classic dish that brings out the rich flavours of the chicken with a tangy and savoury sauce. This dish is a testament to the simplicity and elegance of French cuisine, using everyday ingredients to create something truly special. The recipe involves braising chicken thighs in a vinegar-based sauce, which not only tenderizes the meat but also infuses it with deep flavours. This method of cooking is perfect for achieving juicy, flavourful chicken that pairs wonderfully with a side of vegetables or a fresh salad.

Instructions

Prepare the Chicken

Season the chicken thighs with salt and pepper on both sides. Pat them dry with paper towels.

Pro tip: Drying the chicken helps achieve a crispier skin.

Sear the Chicken

Heat olive oil in a large pan over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown, about 5 minutes per side. Remove and set aside.

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Sauté Aromatics

In the same pan, reduce heat to medium and add onion slices. Cook until softened, about 5 minutes, then add the minced garlic and cook for 1 more minute.

Pro tip: Stir frequently to prevent burning.

Deglaze the Pan

Pour in the red wine vinegar and white wine vinegar, scraping up any browned bits from the bottom of the pan.

Pro tip: These bits add depth to the sauce.

Braise the Chicken

Return the chicken to the pan, add the chicken broth, honey, bay leaves, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 30 minutes until chicken is tender. Check that the internal temperature of the chicken thighs reaches 165°F / 74°C by inserting a meat thermometer into the thickest part of the meat, avoiding the bone.

Pro tip: Ensure the chicken is submerged in the liquid for even cooking.

Finish and Serve

Remove the lid and increase heat to medium-high to reduce the sauce slightly, about 5 minutes. Serve the chicken with the sauce spooned over.

Pro tip: Taste and adjust seasoning if necessary before serving.

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Tips & Tricks

Use a mix of red wine and white wine vinegar for a balanced taste.
Pat the chicken dry before searing for a crispier skin.
Let the sauce reduce to intensify the flavours.
Serve with crusty bread to soak up the delicious sauce.

Frequently Asked Questions

What is poulet aux vinaigre?

Poulet aux vinaigre is a French dish featuring chicken cooked in a tangy vinegar sauce.

Can I use boneless chicken thighs?

Yes, boneless thighs can be used but adjust the cooking time as they cook faster.

What type of vinegar is best?

A combination of red wine and white wine vinegar provides a balanced flavour.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days.

Can I substitute honey with sugar?

Yes, you can use sugar, but honey adds a unique depth to the sauce.

Serving Suggestions

Serve these chicken thighs with a side of roasted potatoes or steamed green beans for a complete and satisfying meal. The tangy sauce pairs beautifully with a crisp white wine or a light red wine, enhancing the dining experience. For make-ahead convenience, you can prepare the dish a day in advance and reheat it gently on the stove. Store any leftovers in an airtight container in the refrigerator for up to three days.

Nutrition per serving

450

Calories

35g

Protein

28g

Fat

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