Poulet au Vinaigre with Herbed Potatoes

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/2 cup white wine 1/2 cup white wine
• 1/4 cup white wine vinegar 1/4 cup white wine vinegar
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons fresh tarragon, chopped 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• For the herbed potatoes: For the herbed potatoes:
• 4 large potatoes, peeled and cut into wedges 4 large potatoes, peeled and cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the chicken thighs with salt and pepper.
3. 3.
   Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
4. 4.
   Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the shallots and garlic. Sauté until softened and fragrant, about 2 minutes.
6. 6.
   Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
7. 7.
   Stir in the white wine vinegar and chicken broth. Bring to a simmer.
8. 8.
   Return the chicken thighs to the skillet, skin-side up. Sprinkle with tarragon and parsley.
9. 9.
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
10. 10.
    While the chicken is baking, prepare the herbed potatoes. In a separate baking dish, toss the potato wedges with olive oil, rosemary, thyme, salt, and pepper.
11. 11.
    Place the potatoes in the oven alongside the chicken and bake for 25-30 minutes, or until golden brown and crispy.
12. 12.
    Serve the Poulet au Vinaigre with the herbed potatoes on the side. Enjoy!

Treat your ingredients with care...

• Chicken thighs — Make sure to pat the chicken thighs dry before seasoning them. This will help achieve a crispy skin when browning.
• White wine vinegar — Use a good quality white wine vinegar for the best flavor. If you prefer a milder tang, you can reduce the amount of vinegar slightly.
• Fresh herbs — Opt for fresh tarragon and parsley to enhance the flavors of the dish. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of Dijon mustard to the vinegar mixture.
• If you prefer a crispier skin on the chicken, you can broil it for a few minutes after baking.
• To save time, you can prepare the herbed potatoes while the chicken is browning on the stovetop.
• If you don't have an oven-safe skillet, you can transfer the chicken and sauce to a baking dish before placing it in the oven.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Poulet au Vinaigre with a side of herbed potatoes and a fresh green salad. Garnish with additional fresh herbs for a pop of color and flavor.

Presentation advice

Arrange the chicken thighs on a platter, spooning the sauce over the top. Place the herbed potatoes in a separate bowl or on a serving tray. Sprinkle some fresh herbs over the potatoes for an appealing presentation.