Poulet Au Vinaigre
A bit of classic French cooking! A creamy braised chicken which is balanced by the vinegar added during cooking. Serve this up with buttery mash for an indulgent dinner.
Ingredients · Servings 4
- 4 Chicken Leg
- 2 Shallot
- 1tbsp Tomato Purée
- 2 Garlic Clove
- 100ml Red Wine Vinegar
- 200ml White Wine
- 300ml Chicken Stock
- 200ml Double Cream
- 1tsp Dijon Mustard
- 2tbsp Fresh Tarragon
- 1tbsp Fresh Chive
- Mashed Potato (to serve)
- Salt
- Black Pepper
- Olive Oil
Method · 1 h
- Start by seasoning the chicken legs generously all over with salt. Place a large wide pan (which you have a lid for) over a medium heat, add a splash of olive oil and brown off the chicken legs for a few minutes on each side until golden.
- The chicken will release quite a lot of fat, drain all but a tbsp from the pan. Finely dice and add the shallots, cook for 2 mins, then add the finely chopped garlic and tomato purée and cook for another minute.
- Add the vinegar and after a minute or so once it has mostly evaporated, pour in the wine. Bring the wine to the boil, reduce by half and then pour in the chicken stock.
- Finely chop the tarragon and add half to the stock. Nestle the chicken legs back into the sauce, they should be about half to ¾ submerged. Pop a lid on and cook over a low heat for 45 mins.
- Remove the chicken and set aside on a plate. Pour the cooking liquid through a sieve into a clean saucepan and bring to a simmer. Use a ladle to skim the fat from the surface.
- Now add the cream, mustard, remaining tarragon, and finely chopped chives and bring to a simmer, then turn off the heat.
- To serve, pour the sauce back into the pan you cooked the chicken in, lay the chicken into the dish and take it to the table.
- Plate up on a bed of buttery mash. Enjoy!
