Vinegar chicken is comfort food fit for France

Poulet au vinaigre, vinegar chicken, is a dish that exemplifies home-style French cooking.

The sauce showcases red wine vinegar, an ingredient that lends a bright edge to the chicken when teamed with shallots, garlic, broth and white wine, along with a small amount of tomato paste.

Typically, the sauce is finished with heavy whipping cream, but this version whisks in a couple of tablespoons of butter instead. I like to accompany it with rice pilaf.

Poulet au vinaigre

Yield: 4-6 servings

INGREDIENTS

8 (5- to 6-ounce) bone-in, skin-on chicken thighs

1 1⁄4 teaspoons salt

3⁄4 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 large shallot, minced

2 garlic cloves, thinly sliced

1 cup chicken broth

1cup dry white wine

1⁄3 cup red wine vinegar, plus extra for seasoning

1 tablespoon tomato paste 2tablespoons unsalted butter, chilled, cut into 4pieces

1 tablespoon minced fresh tarragon Salt and pepper, as needed

PROCEDURE

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch, oven-safe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.

2. Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic; cook, stirring frequently, until garlic in just barely golden, about

11⁄2 minutes. Add broth, wine and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35-40 minutes.

3. Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping sides of skillet, until sauce is thickened and reduced to about 1 1⁄4 cups, 5-7 minutes. Off heat, whisk in butter a piece at a time. Add tarragon and stir. Taste. Season with salt and pepper as needed. If needed, add 1⁄4 teaspoon of red wine at a time, tasting after each addition. Pour sauce around chicken and serve.

Source: “Modern Bistro,” by America’s Test Kitchen (America’s Test Kitchen, $35)

COURTESY OF AMERICA’S TEST KITCHEN