Want something yummy? Want something easy? Want something economical? This Braised Vinegar Chicken is so good. I think this tastes like something you could order in a nice restaurant. When I eat chicken I usually eat white meat. All the good chefs say they prefer dark. They say dark meat has more flavor. I am always looking for more flavor, so what is wrong with me? I decided I wanted to give dark another try. I bought 4 chicken thighs at the market. I was determined to make something I would be proud to serve company.
I hate waste. I had leftover red bell pepper from when I made Southern Vegetarian Burger. I was trying to decide how to best use it. I had a couple of shallots. I think shallots give a subtler flavor, but I am sure you could use onions if you don’t have shallots. I had a pint of cherry tomatoes. I did not use them all. I used a little tomato paste. – be sure to cook until it is brown. This will cook out the raw taste. The tomato paste gave the dish depth of flavor and better color. The two tomato sources hit different taste buds.
I also had extra left over polenta. I want to use up every bit. So with a little a lot of googling I took the best techniques, and my own interpretation and my chicken and vegetables became Braised Vinegar Chicken with creamy polenta.
I browned the thighs. I always use bone-in chicken. I like the additional flavor. I am working on a deboning technique for after cooking for the purpose of presentation for those bone-phobic people. I am trying to explain how that chicken could stand up if it did not have bones. The flavor is just so much more with bone-in be it white or dark meat.
When I open a can of tomato paste I put the unused paste on plastic wrap, twisting it into a roll or a log. I then put it in a baggie, and then so it does not get lost in the freezer, I put it in a lidded jar. I always use blue tape to label it. It keeps nicely with no freezer-burn, and then when I need it I just slice off an amount much like you would cookie dough.
This is a nice comfy dish. This could be easily doubled if you have visitors and you want to impress. This is the perfect dish to serve friends. It is pretty economical for entertaining. Everyone will go home thinking they had gourmet. Tell them they had Poulet braisé au vinaigre. I hope I translated that properly. Enjoy.
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots
- 1 small red bell pepper
- 1 tablespoon tomato paste
- ½ cup of cherry tomatoes
- ½ cup red wine vinegar
- 2 tablespoons diced parsley
- salt and pepper
- ½ teaspoon herb de Provence
- Serve over hot creamy polenta.
- Mise en place ~ Gather Ingredients.
- Wash, dry, salt and pepper chicken thighs.
- Add olive oil and butter to pan.
- Add chicken thighs skin side down; sear until brown – remove from pan – chicken will not be done.
- Add tomato paste to pan; allow to bloom – it will turn brownish – this develops flavor.
- Add herb de Provence just until you can smell the herbs.
- Add sliced red bell peppers, sliced shallots, cherry tomatoes – stir gently.
- Return chicken to pan – skin side up.
- Place in oven – roast until done.
- I usually roast 20 minutes – check/stir if needed – give another 20 minutes.
- Use a thermometer – Done at 170°
- Remove thighs – bring sauce to high simmer on top of stove – pour in vinegar – simmer until incorporated. (Keep you head back; be careful not to breathe in fumes.)
- Return chicken – nap with sauce
- Taste – adjust seasoning – garnish with parsley.
- I suggest serving over creamy polenta.
I am taking this to