Chicken With Vinegar
Updated Oct. 8, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 13-pound chicken, cut up for sauteing
- Salt and freshly ground black pepper
- ¼cup minced shallots or scallions
- 1cup good red-wine vinegar
- 1tablespoon butter (optional)
Nutritional analysis per serving (4 servings)
604 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 980 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Step 2
Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
- Step 3
Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add ½ cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
- Step 4
Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
- Paul Bocuse's version: In Step 1, brown chicken in 7 tablespoons butter. In Step 3, add 3 tablespoons butter to reduced sauce.
Private Notes
Comments
I agree, except I wouldn't bother skimming the fat. Honestly, Bittman, some days I wonder about you. Throw away the pan juices?! Never!
I brought back an authentic recipe for this traditional Lyonnaise dish 25 years ago. It is the favorite dish in my cooking class "Great Chicken Dishes from France." However Mr. Bittman is missing one essential ingredient from the dish that is ALWAYS included, no matter where in Lyon I've eaten it, and that is the big dollop of creme fraiche that is stirred into the syrupy vinegar mixture at the end. This dish is incomplete without that!
If you are using red vinegar which does have 5% acidity, is it necessary to add the 1/2 cup of water at the end?
Absolutely delicious! I believe I followed the recipe exactly except...subbed butter for the olive oil in the sauté stage, and stirred in a few TBs of butter at the finish. Did not remove pan juices. Don't judge me. One of favorite recipes of all time.
I'm just discovering this recipe. My bad. It's truly amazing. Use more butter than suggested, for sautéing the chicken and when finishing the sauce. Vinegar took at least 10 minutes to reduce properly. Do not throw away pan juices, duh. I will be revisiting this recipe often!
3/8/26 - Very good, quick and easy. Used 4 large chicken thighs with bone and skin. SAuteed per directions. Removed thighs from pan, did not remove fat. Sautéed shallot and apx 1/4C diced Anaheim pepper for 2 min. Added vinegar and deglazed pan. Returned thighs to pan and added 1/4C. Water. Covered. Left on stove and simmered on medium low heat 35 min. Perfect served with kale sautéed with lemon and garlic.