French Chicken With Vinegar Pan Sauce Recipe
The use of vinegar in French cooking dates back centuries, often associated with the French countryside where farmhouse kitchens relied on local ingredients. Vinegar provided a way to add depth and brightness to dishes, balancing rich and hearty flavors.
Equipment
- Large skillet or sauté pan
- Tongs
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper (to taste)
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- ¼ cup red or white wine vinegar
- ½ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
- Optional: 1 tablespoon unsalted butter (for a richer sauce)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for 3-5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: Lower the heat to medium. Add the shallot and garlic to the skillet, stirring frequently for 1-2 minutes until fragrant and softened.
- Deglaze the Pan: Pour in the vinegar, scraping up any browned bits from the bottom of the pan. Let the vinegar reduce slightly for about 1 minute.
- Create the Sauce: Add the chicken stock, cream, and Dijon mustard to the pan, stirring to combine. Bring the mixture to a gentle simmer.
- Return Chicken to the Pan: Nestle the chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and cook for 15-20 minutes, until the chicken is fully cooked (internal temperature of 165°F/74°C).
- Finish the Sauce: Remove the chicken from the skillet and keep warm. Stir the chopped tarragon and optional butter into the sauce, allowing it to thicken slightly for 2-3 minutes.
- Serve: Plate the chicken and generously spoon the vinegar pan sauce over each piece. Garnish with additional fresh tarragon if desired.