Poulet Sauté au Vinaigre with Mashed Potato

Poulet Sauté au Vinaigre – juicy chicken thighs in a rich, tangy sauce made with red wine vinegar, Dijon mustard, and fresh herbs. Pair with creamy mashed potatoes for a deliciously comforting dinner!

Ingredients

4 large chicken thighs, bone in skin on
Vegetable oil
5 tomatoes, 1/4d
1 shallot diced
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
1 tbsp fresh tarragon and chervil chopped

To serve

Mashed potato
Butter
Cream

Method

Print Recipe

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 the wine and reduce by a third. Then add the chicken stock and bring up to a simmer.
Check the seasoning of salt and pepper.
transfer to the oven.
Cook for an hour and then serve with mash.

Ingredients

4 large chicken thighs, bone in skin on
Vegetable oil
5 tomatoes, 1/4d
1 shallot diced
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
1 tbsp fresh tarragon and chervil chopped

To serve

Mashed potato
Butter
Cream

Method

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 the wine and reduce by a third. Then add the chicken stock and bring up to a simmer.
Check the seasoning of salt and pepper.
transfer to the oven.
Cook for an hour and then serve with mash.