Poulet au Vinaigre (Chicken with Vinegar)

Name: Poulet au Vinaigre (Chicken with Vinegar)
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1 1/4 teaspoons, table salt; 3/4 teaspoon, pepper; 1 tablespoon, vegetable oil; 1 , large shallot, minced; 2 , garlic cloves, sliced thin; 1 cup, chicken broth; 1 cup, dry white wine; 1/3 cup, red wine vinegar, plus extra for seasoning; 1 tablespoon, tomato paste; 2 tablespoons, unsalted butter, chilled; 1 tablespoon, minced fresh tarragon

Main Courses
Europe
French
Poultry
Chicken

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.

SERVES 4 to 6

TIME 1½ hours

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