Chicken with Vinegar and Onions (Poulet au Vinaigre)

Chicken with Vinegar and Onions (Poulet au Vinaigre)
Photo by Scott Phillips


  • 3 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh tarragon leaves
  • 1 4-lb. chicken, cut into 8 pieces (or 2 bone-in, skin-on breasts and 4 bone-in, skin-on thighs)
  • 3 Tbs. Champagne vinegar (Delouis Fils, Reims Champagne Vinegar by Clovis, or La Marne are three good brands)
  • ½ cup dry white wine, such as Sauvignon Blanc or Pinot Gris
  • 2 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • ½ cup all-purpose flour
    • 2 medium-small yellow onions, thinly sliced (about 2-½ cups)
    • 2 Tbs. crème fraîche (or heavy cream)

In a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the onions, sprinkle with a couple of big pinches of salt and a few grinds of pepper, and stir to coat the onions. Cover, reduce the heat to medium low, and continue to cook, stirring occasionally, until the onions are tender a...

View full recipe at Fine Cooking


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