How to master the classic French Poulet au Vinaigre
In short: Discover how to prepare a simple, braised chicken dish using historical techniques from 18th and 19th-century French cookbooks. This video demonstrates the process of browning chicken and building a rich sauce with red-wine vinegar and honey.
This recipe for Poulet au Vinaigre draws on various methods found in French cookbooks from the 1700s and 1800s. The process involves dredging chicken in flour and browning it before adding aromatics like shallots and garlic.
The sauce is developed by combining tomato paste, Roma tomatoes, wine, vinegar, honey, and broth. After simmering, the dish is cooked uncovered to thicken the sauce and ensure the chicken is fully cooked.
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Sources
- Summary by Intellect · source: Poulet Au Vinaigre Chicken in Vinegar Recipe - Glen And Friends Cooking
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