french chicken recipe

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)

oz 8 lean and trimmed boneless, skinless chicken thighs

kosher salt and fresh pepper

red wine vinegar

chicken broth

tbsp honey

tomato paste

butter

shallot (thinly sliced (3/4 cup))

garlic (thinly sliced)

dry white wine

sour cream

parsley

Season the chicken with salt and pepper.

In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.

In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Cover and simmer about 20 minutes until tender.

Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

A rustic bake that braises chicken in an apple, cider, brandy, and cream sauce. 

French Chicken Normandy Casserole

chicken thighs,

leeks,

apples,

garlic,

Dijon mustard

thyme

brandy

apple cider

chicken stock

creme fraiche

salt and black pepper,

In a Dutch oven or large skillet (or ovenproof casserole dish), melt butter over medium-high heat.

Season chicken with salt and pepper, then brown until golden and crisp on each side. This will take around 10 minutes. (Chicken does not need to be cooked through at this point.) Remove to a plate and set aside.

In the same pan, lower heat to medium, then add leeks and cook, stirring frequently, for 5 minutes.

Add apples and continue to cook, stirring often, 5 minutes more. Add garlic and cook 1 minute more.

Stir in mustard, brandy, and thyme and let cook 30 seconds. Stir in cider and let simmer until liquid has reduced by about half.

Stir in chicken stock and bring to a simmer once more. Let simmer again until liquid has reduced a bit. Stir in creme fraiche. Season to taste with salt and pepper.

Transfer sauce to a baking dish and arrange chicken in a single layer on top. (Alternatively, nestle chicken into the Dutch oven or pot you're using and transfer to oven.) Bake, uncovered, until chicken reaches 165°F, about 25 minutes.

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Chicken Thighs with Shallots in Red...

French Chicken Normandy Casserole

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