How to Make French Chicken with Vinegar Pan Sauce | Poulet au Vinaigre | Food Wishes

Poulet au vinaigre, or chicken with vinegar, is one of those rustic French preparations for chicken thighs, that is both a pleasure to make, and delicious to eat. The tarragon, shallot, and wine pan sauce is rich, but not too rich, and perfectly balanced by the subtle tanginess of the vinegar. Enjoy!

[CjCalantas]

I stumbled upon your cooking channel when i was still 15. I just wanna say youre one of the people that made me realize my calling. Im 27 now and currently working as a Chef.

This video randomly popped up. Nostalgia ❤

[stillnessbetween]

Wow! How nostalgic! This is the first meal that I learned in Culinary Arts school in early 1970's. Thank you for sharing, Chef John.

[maxatwell]

I just broke in my new stainless steel 12” pan with this recipe. Also my first attempt at a proper pan sauce. A couple minor mistakes but a great dinner.

[Shotter]

We made this tonight and it was incredible! Used red wine vinegar instead of champagne vinegar.
Thank you Chef John for making good cooking so approachable. Big up from Santa Clara.

[TheJonnieredeyez]

I can't thank you enough for this recipe. Everyone in my family cooks quite well. I made this for my Mother and she told me it was here favorite chicken EVER. Chef, once again Thank You.

[beckygilmore]

I grew tarragon just because you used it in a few recipes!! Glad to see more uses as I love it!!

[Jon-gdk]

We have prepared a number of Chef John's recipes at this point and he reliably delivers. Can't wait to try this one.

[dlower]

In the past month I've made this about 8-9 times. It's sooo good

[pundamilia]

You speak amazingly well with mouthfuls of food.

[rodentRoundup]

As much as I liked the fricassee earlier this year, I consider this one an upgrade, and the vinegar pan sauce really adds a lot of flavor. My girlfriend has some very restrictive food allergies, so we almost never go out to eat, so Chef John is really our saving grace, keeping home cooking from ever getting repetitive.

[MarkWladika]

This is one of those great universal recipes, or more accurate techniques, that can be done with a wide variety of ingredients. One variation I like to do is to remove the skin and render it completely in the oven, creating a chicken skin bacon! Then serve that on top of the dish, jullienne them if you want to get fancy.

[adriancoleman]

Whenever I'm looking for dinner ideas your channel is my first stop. Every recipe here has always come out perfect the first time.

[Getpojke]

Such a good dish that the French even made a film called "Poulet au Vinaigre" back in 1985. (Although it's partly a pun as Poulet is French slang for a cop). I love that piquant sauce over chicken, pairing it with pommes purées & that best of French sides; petits pois à la Française, is real comfort food.

[roxie]

I love u so much chef John. U have helped me so much in life with your videos. Been watching for 10 years now ❤

[dlower]

Made this yesterday and it's every single person in my family's favorite dish now. So good, everyone demanded that i make it again this afternoon!

[bob]

You had me at chicken thigh. I don't know what people see in any other part of that bird...you can never go wrong with the thigh.

[axolotl]

tarragon was made to go with chicken. wonderful recipe... one of the easiest, and tastiest.

[jonathankidwell]

This is seriously delicious. Classics are classics for a reason.

[iamthediz]

I was going through my favourites today and found your video from 11 years ago, the chocolate bunt. I said to myself "Man, I hope he's still making videos...!" and came to see. Not only do you still make them, they have the same opening music. I cannot express how happy I am ^^

[alveus]

I just made it. Used regular vinegar and added a touch of cayenne, in homage to Chef John. It was fantastic! Will definitely make again.