My grandmother made a version of this when I was growing up--she used cider vinegar and no alcohol. She thickened the gravy with a slurry and man, was it good! Served with rice.
Oh my! I can see this for dinner this next Saturday evening with guests. Thanks Erin and Julia. An update. It is now Saturday night, and I made this dish for some friends of mine. Total success. The sauce was a killer. She saved it for leftovers! I'm glad I printed the recipe because I was asked to leave it for her book. Thanks again!
I've made this twice in the last two weeks. Today I made it with duck, and the flavor was excellent but there are a few things I want to tweak. I'd like to try deboning the duck and making a stock from the bones, then dry brining the meat overnight to get that skin extra crispy.
A successful first time making the ATK recipe for Poulet au Vinaigre and it went great. Easy to put together, and looked and tasted great to my guests and me. NOT the French version of Filipino Adobo by any means with a lighter, clean vinegar flavor that was rich and smooth, not sharp at all. Highly recommended as a simple French recipe for anyone to make.
Any other cooking kitchen You would be asked to remove all rings And chains. As for Poulet au Vinaigre You might want to try Poulet à l’érable, au vinaigre balsamique et à l’ail avec carottes rôties Or Asian style Chicken Adobo which is the simplest of the 3 ..1/4 cup Soy sauce 1 cup Rice vinegar Or White Vinegar equal water Bay leaf 5 to 6 cloves of garlic Smashed and chopped Pepper Fluids should cover halfway of the chicken in the pot And add a lid cook at Med high boil serve on rice with the juices in the pot dabbed over the rice
My mother used to make a vinegar chicken that she said was how chicken cacciatore was made before the discovery of tomatoes... dunno how true that is. Just brown some chicken in a skillet, then fill the pan with vinegar until almost covered. Sprinkle seasoning (I just use spicy Italian salad dressing mix) and simmer about 20 mins per side. The vinegar at that point should have almost all boiled away leaving a small amount of sauce... serve. I still love this simple dish.
This chicken dish looks amazing and sounds like it will be reminiscent of my favorite dish of all time Filipino Chicken Adobo, without the soy sauce! It's on the menu for Christmas tomorrow and I can't wait! 🤗
Oh Julia you just have the most wonderful job in the whole world and this dish looks fabulous I wish I had an oven I have an air fryer I wonder if I could finish it up in the air fryer I will have to try it I also cook with my eyes and I love that saying Kudos to job both of you ❤️😍👍🥰💕💕
I would say you could try a small pan that fits your air fryer. Start on the stove, directly in this pan and finish in your air fryer. Not a perfect scenario but manageable 😊
@@DoutoraCozinha I have been without an oven for a year and with an air fryer for a year I bought a brand new thousand dollar gas Frigidaire stove And my flame in my oven is a foot high and I can’t get anyone to fix it 🙁 I live in the bush in Alaska so I bought an air fryer ( live on a generator ) and I have really learned to cook in the air fryer 🤪 I pray someday someone will fix my oven it’s never even been used but once and it’s brand new thousand dollar oven from Frigidaire I wouldn’t buy a Frigidaire again for anything and I really love my new stove I don’t know about the oven haven’t had a chance to try it 😒🙁😏 Thank you for your help and have a wonderful life with that wonderful job and thank you for the wonderful recipe you are an amazing chef 😋😍🥰
@@DoutoraCozinha I think your correct I feel exact same thing Is wrong I keep telling my husband that very same thing Thank you for your advice I can’t tell you how much that means to me 🥰😍😃
Lots of variants for this dish, definitely a consistent, less fussy version though. Making it as a pan sauce (instead of braise) is my preference but either should be great.
Hello, I noticed that you use Tarragon. I understand that Tarragon has a kind of licorice taste. I'm trying to imagine what the final taste of this chicken is similar to. Can you say give us some idea? Thanks.
Hello! Since I only have cast iron skillets I won't be trying this recipe but it looks fantastic and one day would like to try it. BTY really love your show.
Erin said the dish is finished with a touch of cream at 0:28. However, cream is not mentioned in the video or the written recipe. I'm assuming she means butter.
@@sandrah7512 She should have explained what you wrote. BTW, I made the dish with butter. It was very good, but I think cream would also be good as well.
No! A cast iron skillet would be great for browning the chicken but the combination of high acidity of the braising liquid (1/3 cup vinegar) and the cook time (30 minutes +) would impart a metallic taste to your sauce.
A well seasoned cast iron pan would definitely work. Cook the tomato paste with the sautéed shallots and garlic, then deglaze with the wine wine, reduce a little then add the stock and vinegar. This nonsense about cast iron leeching a metallic flavor is bogus.
@@nanabanana6407 My understanding is that while the higher alcohol content of vermouth and other fortified wines means they have a longer shelf life, they still go off relatively quickly once opened, particularly if not refrigerated after opening. I imagine the best thing for cooking would be to stock airline style single serving (50ml) bottles of vermouth -- if such exists (that's what I use for making pan sauces with brandy or bourbon -- I don't really drink hard liquor, I just sometimes cook with it).
I think it's more common among old fashioned stainless steel pans - it's nonstick pans that are more likely to have plastic handles and they've recommended against that explicitly
A couple of questions. 1. Does the alcohol cook out, or should I not serve this to my friends who don't consume alcohol? 2. One of my friends doesn't eat chicken (textural reasons). Any other critters that would work?
As for number 1, the alcohol will absolutely cook out with that cooking time. Possibly still a problem if they don't drink alcohol for religious reasons, but if they just don't drink, no issues at all.
The white wine does add flavour to the sauce (there’s a reason why wine is at the heart of French cooking) but you could leave it out and still have a pretty tasty dish, though it won’t be exactly the same. Add a bit more chicken broth instead; but probably you won’t need a full extra cup to make up for the volume of the wine.
Delicious recipe. It is very disappointing to see America's Test Kitchen still using vegetable oil. So harmful for people's health, and unnecessary considering the many great alternatives available.
