Poulet au Vinaigre with Rice

This Poulet Sauté au Vinaigre with Rice is a dish James loved to eat when he was working in France as a youth. Chicken with vinegar might sound strange but for James this dish is right up there with Chicken Chasseur! You can serve this with mash or bread too!

Ingredients

4 large chicken thighs, bone in skin on
Vegetable oil
4 tomatoes, 1/4d
A knob of butter
1 tsp tomato purée
2 cloves garlic, finely chopped
50ml/ red wine vinegar
100ml white wine
500ml/ chicken stock
1 heaped tsp Dijon mustard
250ml double cream
1 tbsp fresh tarragon, chopped

For the rice

75g butter
2 onions sliced
200g basmati rice
½ tsp cumin seeds
1 cinnamon stick
½ tsp turmeric
2 cloves
4 cardomon pods, crushed
Pinch pimenton
1 bay leaf
500ml water
75g butter

Method

Print Recipe

Heat a large non-stick pan add the butter when foaming then add the onion and cook for15 minutes until golden. Add the spices and stir through then pop in the rice and 500ml water cover in a cartouche or a lid and cook for 20 minutes. Remove the cartouche and dot with butter.

For the chicken

Preheat the oven to 180C/350C/Gas 4.
Heat a splash of oil in a large wide pan. Season the chicken and fry to a good golden crisp.
Dice the tomato flesh into a small dice and put to one side.
Stir in the tomato purée and cook for 2 minutes to cook out the purée, add the garlic and tomatoes and cook for a further minute
Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce by a third. Then add the chicken stock and bring up to a simmer. Add the cream.
Check the seasoning of salt and pepper.
transfer to the oven.
Cook for a further twenty minutes or until the chicken is cooked through.

Ingredients

4 large chicken thighs, bone in skin on
Vegetable oil
4 tomatoes, 1/4d
A knob of butter
1 tsp tomato purée
2 cloves garlic, finely chopped
50ml/ red wine vinegar
100ml white wine
500ml/ chicken stock
1 heaped tsp Dijon mustard
250ml double cream
1 tbsp fresh tarragon, chopped

For the rice

75g butter
2 onions sliced
200g basmati rice
½ tsp cumin seeds
1 cinnamon stick
½ tsp turmeric
2 cloves
4 cardomon pods, crushed
Pinch pimenton
1 bay leaf
500ml water
75g butter

Method

For the chicken

Preheat the oven to 180C/350C/Gas 4.
Heat a splash of oil in a large wide pan. Season the chicken and fry to a good golden crisp.
Dice the tomato flesh into a small dice and put to one side.
Stir in the tomato purée and cook for 2 minutes to cook out the purée, add the garlic and tomatoes and cook for a further minute
Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce by a third. Then add the chicken stock and bring up to a simmer. Add the cream.
Check the seasoning of salt and pepper.
transfer to the oven.
Cook for a further twenty minutes or until the chicken is cooked through.