French Vinegar Chicken Recipe

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French Vinegar Chicken Recipe : The chicken thighs that are used in the preparation of savory vinegar chicken in the French manner are those that have the skin still intact and the bone still connected. The chicken will be cooked to perfection as a result of accomplishing this. Cooking these chicken thighs in a sauce that is made by combining tomato and red wine vinegar is the method that is used to make them. Additionally, shallots are included in the dinner that is being prepared. It will be a little less than an hour before you are able to take pleasure in this dinner that will comfort you and give you a sense of security.


French Vinegar Chicken Recipe



  • 6-8 (900 g) bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 tablespoon (15 g) kosher saltI recommend Diamond Kosher brand
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 shallotthinly sliced
  • 1 tablespoon (15 g) finely chopped garlic
  • ½ cup (125 ml) dry white wine
  • ¼ cup (60 ml) red wine vinegar
  • 3 tablespoons (45 g) tomato paste
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (15 g) chopped fresh thyme
  • 2 small bay leaves
  • ¼ cup (60 ml) chicken broth
  • ¼ teaspoon crushed red chili flakesoptional


Also see : Cuban Mojo Chicken Thighs Recipe



Using a baking sheet or dish that has a rim that is ideal for baking, place the chicken thighs in the casserole dish. Salt should be sprinkled on both sides of the chicken because it is being seasoned. The chicken should be placed in the refrigerator overnight with the skin side up and without any cover if you have the time to go through this process. The chicken will be seasoned with this procedure, and the skin will get crispier and browner as a result. In the event that you are pushed for time, you should begin by seasoning the meal with salt and then letting it to sit at room temperature for fifteen minutes before proceeding with the operation.

To get the oven ready, preheat it to 425 degrees Celsius (220 degrees Fahrenheit) before adding the ingredients. A large pan with sides that are at least two inches wide and a width of twelve inches should be heated over medium-high heat until it is suitable for use. When the olive oil has reached a shimmering state, the chicken should be placed in the pan with the skin side down using the skin side down position. Cook the skin for 10 minutes without disturbing it until it gets a color that is deep golden brown. During this time, pay attention to the pan to ensure that it does not become overheated and adjust the heat if required.


It is necessary to flip the chicken over in order to cook it for two minutes on the other side. Place the chicken on a dish and set it aside. The grease in the pan should be poured out, leaving behind about a teaspoon, and then the shallot and garlic should be stirred in. After approximately thirty seconds of cooking, pour in the white wine and vinegar while scraping the pan to remove any brown bits that may have formed. Tomato paste, mustard, thyme, bay leaves, and broth should be added at this point. After bringing to a simmer, place the chicken back into the pan with the skin facing up.

Roast the chicken for twenty-five minutes, until the sauce is bubbling and the chicken is cooked all the way through. Transfer the pan to the oven. *Note: If you observe that the fluids in the pan are decreasing rapidly after a period of 10-15 minutes, you should add up to ½ cup of additional liquid to the pan.
If you are using chile, sprinkle it over the chicken, and then remove the bay leaves in the process. Serve hot, with the juices from the pan spooned over the top.



In comparison to other brands, such as Morton, Diamond Kosher salt has a greater grain size and a lower salt content in terms of volume. Morton brands are also available. Specifically, I make use of this brand.

The amount of salt that is required to season the chicken with a different brand is reduced to two teaspoons, which is the minimum amount that is required. If you want to keep leftovers for up to a week, the refrigerator is the ideal location to store them. Even more delectable is the flavor of these!



  • Calories: 407 kcal
  •  Carbohydrates: 4 g
  •  Protein: 25 g
  •  Fat: 30 g
  •  Saturated Fat: 7 g
  •  Sodium: 778 mg
  •  Potassium: 435 mg
  •  Fiber: 1 g
  •  Sugar: 2 g
  •  Vitamin A: 320 IU
  •  Vitamin C: 4 mg
  •  Calcium: 24 mg
  •  Iron: 2 mg

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