Chicken in Vinegar (Poulet au Vinaigre)
Episode #49
Though this chicken dish tastes more of tomato, Poulet au Vinaigre is named for its distinctive vinegar twang.
Ingredients
Instructions
- 8 servings
- 40m
- 1Heat olive oil and butter on medium heat. Season chicken with salt and pepper.
- 2Brown chicken, about 5 minutes per side. Can be down in batches, but be sure to clean out pan if the butter starts to burn.
- 3Add vinegar, stock and tomatoes to the pot over the chicken. It should be enough to cover the chicken.
- 4Simmer for 30 minutes, until the chicken is tender. Serve over rice.