Craving a taste of France without spending hours in the kitchen? Look no further! Chicken with vinegar is a classic French dish—surprisingly simple to make and absolutely delicious. This recipe, inspired by my own video, will guide you step by step to master this flavorful dish. Get ready to impress your guests with this easy, flavor-packed French meal!

What Is Chicken with Vinegar?

As the name suggests, chicken with vinegar is a dish of chicken cooked in a vinegar-based sauce. There are many regional variations, but my version focuses on simplicity and vibrant flavors. The key elements are the tanginess of the vinegar, the richness of cream, and fragrant herbs. It’s a great way to use budget-friendly chicken cuts and simple ingredients to create a memorable dish.

Why You’ll Love This Recipe

Quick & easy: Perfect for weeknight dinners.
Simple ingredients: Uses pantry staples.
Bold flavors: Tastes like something from a fancy restaurant, but it’s easy to make.
One-pan meal: Less cleanup!
Adaptable: Customize it to your taste.

Ingredients You’ll Need

Here’s everything you need to make this delicious Chicken with Vinegar:

Chicken:

1.5 kg bone-in, skin-on chicken thighs (about 6 thighs) – Pat dry with paper towels for crispy skin.

Vegetables:

1 yellow onion (approx. 200g), finely sliced.
2 shallots (approx. 100g), finely sliced.
1 large garlic clove (approx. 10g), or 2-3 smaller ones, finely minced.

Herbs:

2–3 sprigs of fresh thyme, leaves only.
20 fresh tarragon leaves (approx. 10g), roughly chopped.

Sauce:

30 ml tomato paste.
Neutral oil (sunflower, canola, or grapeseed) for cooking.
500 ml dry white wine (such as Burgundy).
500 ml unsalted chicken broth.
200 ml red wine vinegar.
500 ml heavy cream (35%).

Seasoning:

Salt and pepper to taste.

Equipment Needed

A large heavy-bottomed skillet (preferably cast iron or stainless steel).
A sharp knife.
Cutting board.
Measuring spoons and cups.
Kitchen tongs.

Ingredient Prep

Great cooking starts with great prep—what chefs call mise en place. Here’s how to prep each component:

Chicken: Pat dry thoroughly with paper towels. Season generously with salt.
Onion & Shallots: Halve, then finely slice.
Garlic: Mince finely (press with the side of a knife first to make chopping easier).
Thyme: Strip leaves off the stems.
Tarragon: Roughly chop the leaves.

Step-by-Step Instructions: Cooking the Chicken

Sear the Chicken:

Heat a splash of neutral oil in your large skillet over high heat.
Place the chicken thighs skin-side down into the hot pan.

Cook without moving for 5–7 minutes until the skin is golden and crispy. Avoid overcrowding—work in batches if needed.

Flip and cook the other side for about 5 minutes.
Remove the chicken and set aside.

Build the Sauce Base:

Lower heat to medium. Add sliced onion and shallots. Cook for about 5 minutes, stirring occasionally, until softened and lightly golden.

Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the tomato paste and cook for another minute to intensify the flavor.

Deglaze the Pan:

Pour in the red wine vinegar and scrape the bottom to release all the browned bits. Let the vinegar reduce until syrupy.

Add the white wine and reduce again for 3–5 minutes, until the sauce thickens slightly.

If you love rustic French dishes like this one, you’ll also enjoy Chicken Piccata for a lemony twist or our ultra-creamy Marry Me Chicken. For an ultra-rich sauce, pair this dish with our Creamy Roquefort Sauce.

Step-by-Step Instructions: Simmer and Finish the Sauce

Add Broth and Herbs:

Pour in the chicken broth and add thyme and tarragon. Stir to combine.

Bring the sauce to a boil, then reduce to a gentle simmer.

Return the Chicken:

Nestle the chicken thighs back into the skillet, skin side up.

Reduce heat to low, cover, and simmer for about 15 minutes or until fully cooked (internal temperature should reach 74°C / 165°F).

Finish the Sauce:

Remove the chicken and keep warm.

Turn heat to medium-high. Stir in the heavy cream.
Let the sauce reduce, stirring constantly, until thick and velvety.
Taste and adjust seasoning with salt and pepper.

Serve:

Return chicken to the skillet and warm through in the sauce.
Serve hot, spooning the creamy sauce over the chicken.

Tips for the Perfect Chicken with Vinegar

Crispy skin: Pat chicken dry and sear in a hot pan.
Flavorful sauce: Don’t rush the reduction—it intensifies the flavors.
Check doneness: Use a meat thermometer to avoid dry chicken.
Customize: Adjust cream amount to your liking.
Worried about alcohol? Simmer longer to cook it off.

Side Dish Suggestions

Classic:

Pommes Parisiennes
Mashed potatoes
Crusty bread for dipping

Vegetables:

Green beans
Asparagus
Sautéed spinach

Make-Ahead Tips

Chicken with vinegar can be made ahead. Store in the fridge for up to 2 days. Reheat gently on the stove or in the oven.

Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently until hot throughout.

Freezing:

Not recommended—the creamy sauce may split when thawed.

Variations and Substitutions

Chicken: Use breasts, drumsticks, or a whole chicken cut into parts. Adjust cooking time accordingly.
Wine: Replace Burgundy with any dry white wine like Sauvignon Blanc or Pinot Grigio.
Vinegar: Try sherry vinegar or apple cider vinegar.
Herbs: Swap or mix in rosemary, oregano, or parsley.
Veggies: Add mushrooms, carrots, or other vegetables with the onions.
Cream: Use crème fraîche or Greek yogurt for tang.
Lighter version: Use less cream or a lighter cream.

FAQ

Can I use balsamic vinegar?
I don’t recommend it—it’s too sweet for this dish.

Can I use frozen chicken?
Yes, but fully thaw it before cooking.

How do I know the chicken is cooked?
The internal temperature should reach 74°C / 165°F.

Can I use a slow cooker?
Not ideal—the chicken skin won’t get crispy.

How do I thicken the sauce if it’s too thin?
Simmer uncovered to reduce, or stir in 1 tsp of beurre manié (equal parts butter and flour).

Can I add mushrooms?
Absolutely! Sauté them with the onions and shallots.

Final Tips for Success

Use a good-quality pan for even heat.
Don’t overcrowd the pan when searing.
Be patient with sauce reduction—flavor payoff is worth it.
Always taste and adjust seasoning.
Garnish with fresh herbs for color and extra flavor.
Experiment with different vinegars and herbs to make the dish your own.
For deeper flavor, marinate chicken in vinegar and herbs for 30 minutes before cooking.
Serve with a crisp green salad—try a homemade Caesar!

Troubleshooting

Sauce too thin: Keep simmering until it thickens.
Sauce too thick: Add a splash of broth or wine.
Dry chicken: Don’t overcook—use a thermometer.
Too acidic: Balance with a pinch of sugar or a pat of butter.

So, what are you waiting for? Give this recipe a try and bring the bold flavors of French cuisine right into your kitchen!

Other French-Inspired Chicken Recipes You’ll Love

Chicken Piccata — lemon, capers, and quick to prepare.
Marry Me Chicken — creamy, romantic, and fast.
Creamy Roquefort Sauce with Chicken — bold and cheesy.
French Onion Soup — the perfect starter.
Homemade Garlic Croutons — great for serving on the side.

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Chicken with Vinegar: An Easy and Flavorful French Recipe!

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Prep Time 15

Cooking Time 40

Category Main Course

Cuisine French

Portions 4 people

Calories 450 kcal