How to Make French Chicken with Vinegar Pan Sauce | Poulet au Vinaigre | Food Wishes
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- Опубліковано 6 жов 2024
- 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!
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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 ❤
Yes Chef!
That’s awesome!
Please tell me you have a rediculously small wooden spoon in the kitchen.
@@prizzmhf i do have a ridiculously small spoon but its not wooden as any wooden materials is not allowed by the health municipality in the country i been working.
My story is similar only I didn't become a chef... instead I became someone who can't afford to eat at restaurants that cook better than I do. Chef John really is an all-time culinary great... he belongs on the Mt. Rushmore of food with Escoffier and Julia Child and Anthony Bourdain for me. His impact is profound... and what a database of can't-miss recipes.
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.
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.
This person speaks the truth. Wings are okay, but the focus on the white meat honestly baffles me after some experience cooking and eating chicken thighs. It's better tasting, easier, and often cheaper.
Agree, the drums as well - delicious!
@@strelet555 The white meat tends to dry more easily.
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!
I made every night that weekend, including the night I wrote that. It tasted a little better each time. I feel it went best when I eased off on the tomato paste and the chicken stock (this can make it saltier if you let it thicken too much). Fresh tarragon is absolutely essential and you don't need much to get it's benefit taste-wise in this dish.
Chef John,
You’ve been with me through 4 pets, 8 relationships- your recipes being something I used to impress them, two houses, a wife I’m currently married to, and two kids.
You are the most stable relationship I’ve ever been in.
So you just can't keep your pecker in your pants, huh?
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.
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.
Interesting, in US slang for police is "pig"
Annoying
I am the Queen of Vague when it comes to pronouncing "vinaigre," but thanks for another delicious dinner, Chef John! Welcome back 😊
Haha, I've been wracking my brains to rhyme with "Vin-Ay-Grrrr"😅😅😅
It's easier if you know it's Vee-NAH-gruh
I hear “vin”, and I’m popping bottles, cos I’m a man of culture.
@@AlistairGale 😄
Vine Gar is very underappreciated.
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.
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 ^^
Made something very similar yesterday called "marry me chicken" mostly the same, but with the addition of sun dried tomatoes. Very good!
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.
tarragon was made to go with chicken. wonderful recipe... one of the easiest, and tastiest.
I grew tarragon just because you used it in a few recipes!! Glad to see more uses as I love it!!
Hi there 👋
Welcome back Chef John!
Where was he!?
@@DaveBegotka I think Mrs. Chef John had to have an operation. Pretty sure he said that? I may be misremembering.
You speak amazingly well with mouthfuls of food.
Of course, he's been doing this a long time, and has had lots of practice. He never even breaks character these days, even whilst drinking State Fair Lemonade.
We have prepared a number of Chef John's recipes at this point and he reliably delivers. Can't wait to try this one.
Whenever I'm looking for dinner ideas your channel is my first stop. Every recipe here has always come out perfect the first time.
Listening to chef john on 0.75 speed magnifies his humor and charm 😋
Makes him sound like he's had a few nips of the cooking sherry........lol. OK admit it, I'm not to only one who actually did it.......am I?😟
I don't know who you are but I do know you are a genius
0.5 makes him drunk
@@ryangaiser3722 Been listening to John for 7 years now and never thought to try til now!
@@Gentenstation BAHAHAHA!!!! S t a t e........F a i r.......L e m o n......a d e.............t r y ....... t h i s.........o n e........s o o o o n......
I’m doing this one for Mom to enjoy
I love u so much chef John. U have helped me so much in life with your videos. Been watching for 10 years now ❤
Hi there
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.
Always a pleasure to watch your videos. Love from Brazil.
Oh boy, that’s looks delicious!!
That was a beautiful served up presentation. Putting it at the top of my soon to try recipes! 🎉
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.
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.
Made this for visiting family and it was a big hit. The sauce is killer.
thank you for reminding me of a recipe I used to make 20+ yrs ago. I think I'll try it again. Thanks, Chef John!
Hey ☺️
I made this last night. It was really good. I didn't sear the skin as hard but it was still good, not rubbery. Thanks Chef John.
Now that looks like a perfect meal!
Mouthwatering yumminess. I am making tonight!!
Thanks a ton! I highly appreciate your style, I will prepare this 1:1 this weekend. The very best wishes from Lviv!
Looks amazing-tender chicken with that rich, tangy pan sauce! It’s a classic French dish I’m excited to try for a flavorful twist
I just made this dish for dinner tonight and it is FABULOUS! I've been a follower of Chef John for a long time and this is definitely my new favorite dish! 10/10
I came, I saw it, I cooked it, and it knocked my little socks off. Bravo.
Just made it, home made vinegar, fresh tomatoes, home run, great recipe
Wow! I'm the first viewer! we LOVE chef John!
Tarragon is amazing with a creamy mushroom sauce too.
Once again chef John, a recipe that I actually use. Many thanaks.👍
Hello from the UK. I made this this evening and my wife hated it but my 14 year old, chef-to-be daughter, and I loved it.
My GOODNESS chef John, that was incredible, as is every recipe you put out… It’s like a creamy French version of Frank’s hot sauce, without the heat or overwhelming tang. A perfect balance of flavors, with the Taragon that comes in the background. WOW!!! Next time I’m gonna put a couple shakes of Cayenne, just to warm it up a tiny bit on the third or fourth bite… Amazing flavor bomb!!!
This is seriously delicious. Classics are classics for a reason.
Made this for dinner tonight. Incredible. I normally make Jamaican brown stew chicken with thighs. But this is totally going in the rotation. Thx John!
This looks incredible! Absolutely trying this out this weekend! You are the man as always! Did not disappoint!
Me too!
chef john always makes me so happy
Phenomenal! I will be making this again. I need to thicken the sauce a little more next time, but the flavor is amazing.
This was the best thing I've ever cooked. Thanks, Chef John!
I have made this several times, it is beyond scrumptious delicious!
Thanks for always being upbeat, Chef John. Printed recipe and will definitely make this! 🙏 Merci
Excellent as always Chef John!!!
Terrific!
That looks so good! Will have to try it. Thank you for sharing!
Tarragon, lemon, chicken is my usual, def will try this.
Hi 👋
Made this on Monday and absolutely easy and delicious. Mine was a bit salty but not overly so and I think just because I was a bit heavy handed with the broth concentrate I used, highly recommend for a relatively quick/easy weeknight meal! I had it with a fast and easy garlic/tarragon mashed red potatoes since I had the stuff on anyway (roast 1-2 garlic cloves in the same oven for 15-20 minutes and YUM).
Outstanding. Just made for the fam. Thanks Chef.
We made this last night, and lemme' tell you, 10/10, absolutely incredible.
What type of vinegar did you use?
I can't wait to make this! What a great recipe! Love it!!
I JUST ate a couple chicken thighs and I want another, cooked like this.
Thank you.
Made this last night, it's a keeper. Junior's first time using tarragon, and not the last, it's beautiful. It's not common around here, but should be! I wonder how easy to grow it might be, I should find out!
Imagine if Food Wishes had “smell vision”.
Recommend you rewatch this vid while waiting for this to bake, there's your smellevision! 👍
I love that this is chicken adobo, swapping white wine for the soy sauce.
yass!!
Adobo uses cream and butter?
@@Kweesh Definitely not, lol. And most adobos include bay leaf, but I actually prefer without. And a greater emphasis on black pepper.
Made this and got to thank you, it was so good. You made us all feel fancy up in here
Looks rather like a recipe I've made sometimes for parties, chicken & mushrooms with a Dijon tarragon cream sauce. It does not suck. I'm sure this one wouldn't either!
Aaah. This my favourite recipe.
I made it and it was AMAZING!
Whew! Glad you gave the OK to use Thyme in this recipe. It's my personal favorite herd with chicken and I have a lot in the garden. Hope this turns out as awesome for me as your Chicken Fricassee recipe did. Thanks again!
Definitely making this one this weekend! Thank you, Chef John!
Wow! That looks so tasty. I must try this one. Thanks!
Thanks going to try this. I have a similar recipe from an old French cookbook but it doesn't use tomato in the sauce. Also uses chervil.
Thank you. God bless you
This is a beautiful dish.
❤TarragonWithChicken
this looks amazing and similar to one of my favorite recipes of yours - chicken fricassee. I'll definitely be trying this one out soon
Oui, Chef!❤
And it’s ketogenic! Thank you, Chef John. I get so sad when I can no longer cook and eat your high carb recipes. However I am extraordinarily happy about my improved health since ditching the carbs.
Looks wonderful! Can't wait to make it. As do the mashed potatoes and green veggies!!!
My mouth is watering ❤
Outstanding Chef John! 🎉
Oh yeah. I'm making this next week.
Hello Chef John,
I made this today. Was really, really good.
Unfortunately, I only noticed I was out of cream after putting it in the oven. For that reason, I needed to replace the cream with whole mile with a teaspoon of starch - but that worked well enough.
Just made Steak Diane last night, and minus the choice of protein and the vinegar, I find these dishes to be very similar. Def plan to give it a try!
I love this. Thanks for sharing
I’m making this tonight 😊
Mmmm looks delicious. I will try this. Thank you
You are the chef de pègre of your poulet vinaigre.
did this with very hot SALSA instead of tomato paste and it was amazing
Hello there
Simply delicious 😋 ❤
These are the best
Chef John, you feeling okay my "friend"? You sound a little tired.
I'll be making this tomorrow. Looks amazing
Wow! I can't wait to make this.
This was my first ever time cooking with tarragon. Turns out I'm not a big fan... but this was an interesting experiment nonetheless! and now I know.
I'm see'n Sunday dinner. Thanks, Chef!
yes! my next dinner!
Delicious and fabulous pan you've got there, Chef.
Bravissimo. Grazie.
fabulous sauce. congratulations and thank you
This is making me hungry.
It looks delicious.
Chef! This looks amazing!!
Looks delicious, bookmarked for a test run next week 👍