Chicken with Vinegar and Chicken Vinegar

This recipe for poulet au vinaigre with chicken and vinegar is made for everyday cooking with just a little more flavor. The steps stay clear and manageable, so you can easily adapt the dish to what you have at home.

Pay special attention to balance: something savory, something fresh and enough texture make all the difference. It’s better to add flavorings step by step and taste along the way.

What makes Poulet au Vinaigre special?

Poulet au Vinaigre—loosely translated as chicken with vinegar—is known for its rich flavor and thoughtful simplicity. French top chefs have embraced the dish, but above all it is comfort food with culinary class. The star: chicken cooked in an intense sauce of vinegar, cream and mustard until it melts in your mouth. Thanks to a quality vinegar, the sauce gets its famous depth.

Nicolas Vahé: refined flavor, French tastes

At Het Adres, we love that French touch in the kitchen, but always in style. The Nicolas Vahé brand proves that flavor and looks go hand in hand: their sherry vinegar, French sea salt and black pepper take this classic to the next level.

Poulet au Vinaigre recipe – step by step

Ingredients (for 4 people)

• 1 whole chicken (cut into 8 pieces) or 1.2 kg chicken pieces
• 2 tbsp Nicolas Vahé olive oil
• 50 g butter
• 2 red onions, thinly sliced
• 4 cloves garlic, crushed
• 100 ml Nicolas Vahé sherry vinegar
• 200 ml chicken stock
• 100 ml heavy cream
• 2 tbsp coarse mustard
• Nicolas Vahé French sea salt & black pepper
• a few sprigs of fresh tarragon or parsley

Method

1. Season the chicken generously with sea salt and black pepper. Heat the olive oil with half the butter in a large (roasting) pan.
2. Brown the chicken pieces all over until golden. Remove them from the pan and set aside.
3. Sauté the onions and garlic in the cooking fat until softened. Pour in the sherry vinegar and let it simmer gently until the sharp smell disappears (about 2 minutes).
4. Return the chicken to the pan. Add the stock and simmer for 30 minutes with the lid slightly ajar.
5. Add the cream and mustard and let it bubble for another 10 minutes, uncovered, until the sauce has thickened and the chicken is tender as butter.
6. Stir in the remaining butter, taste and season with extra sea salt and pepper if needed.
7. Garnish with fresh tarragon or parsley and serve immediately with baguette or mashed potatoes.

Tips for the perfect Poulet au Vinaigre

• Choose the right pan: A heavy cast-iron roasting pan gives the best result.
• Don’t be stingy with vinegar: The acidity softens as it cooks and lifts the dish to a higher level.
• Use quality products: The combination of Nicolas Vahé sherry vinegar, sea salt and pepper gives a rich depth and elegant bite.
• Make it ahead: This dish is even tastier if you make it a day in advance.

Serve in style

Present Poulet au Vinaigre on a beautiful serving platter with a few inspiring accessories from Het Adres for a table that makes just as much of an impression as the dish itself. Think minimalist plates, linen napkins and a sturdy wooden board as a trivet – la joie de vivre, Scandinavian style!

Frequently asked questions about Poulet au Vinaigre

• How long can you keep Poulet au Vinaigre?
  In the refrigerator, this dish will keep for up to 2 days. Reheat it gently in a pan, adding a little extra stock or cream if needed.
• Can I make Poulet au Vinaigre without an oven?
  Absolutely, the entire preparation takes place on the stovetop. You don’t need an oven!
• What side dish goes well with Poulet au Vinaigre?
  Serve it with crusty baguette, mashed potatoes or a fresh salad for balance.

Feeling inspired to make Poulet au Vinaigre yourself? Discover our full range of culinary products in the Nicolas Vahé collection and turn every meal into a celebration!

Read also: Want to read more about this topic? Then also check out our article about rib-eye steak with Nicolas Vahé.