Chef Jacobs - Chicken in Red Wine Vinegar Sauce

(known in Lyon as Poulet au Vinaigre)

I’m going to be remembered for this dish, like it or not! They say the way to a man’s heart (and probably a woman’s, too) is through the stomach.

Well, I have a couple of good friends who literally demand I make this dish. It is a goodie.

I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. 

Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite!

makes 6 servings

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer)

Sea salt and freshly ground black pepper to taste

4 shallots, finely chopped

1 cup top quality red wine vinegar (I use Heinz)

1 cup crème fraîche or heavy cream, preferably not ultrapasteurized

Finely chopped fresh (flat-leaf) parsley for garnish

1.      Mix salt and pepper together in a small bowl.  Rub each piece of chicken with the mixture.

2.         Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat.  (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.)

When the oil is hot but not smoking, use tongs to add the chicken, skin side down.  Brown on both sides until the skin becomes beautifully golden brown and the chicken is thoroughly cooked, about 12 minutes on each side. 

3.         Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. 

Add the shallots to the remaining oil and brown over medium high heat.  Slowly add the vinegar to the skillet and boil until reduced to almost a syrup.  (The fumes will definitely clear your sinuses -- great for a cold!!)

Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes.  Return the chicken to the pan to coat thoroughly and heat briefly in the sauce. 

4.         Return to the platter, garnish with parsley, and serve immediately.  If there is extra sauce, pass it in a small bowl.

Teacher’s Tips:  1. Be sure the vinegar has boiled down to a syrup before you add the crème fraîche or you'll end up with a beige, watery sauce.

1. 2. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar, as well.

Pork Chops in Red Wine Vinegar Sauce: can be made by following the above steps.  Unless your chops are very thick, they will not take quite as long to cook as the chicken!

Wine Tip:        A village Bourgogne Rouge is my choice to accompany this rustic classic dish. A Spanish Tinto would work as well.

Addendum: 11/2/2020 – These days I mostly make this dish with 4 chicken thighs (you could use breast halves if they’re not too large) and cut the recipe in half. I’m also using a non-stick pan and starting out with a hot pan and NO added fat. Most times the thighs give off way more than enough fat for the recipe. Just put the thighs into the hot pan skin side down and leave them for about 6 minutes. Turn them over and cover the pan. They should be cooked through in about 10 minutes. Then proceed with Step 3 above. I’m going to rewrite the recipe for “today.” You’re getting the first revision!