Chicken With Vinegar

By Mark Bittman

Updated Oct. 9, 2024

Chicken With Vinegar
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(2,150)
Comments
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Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 13-pound chicken, cut up for sauteing
  • Salt and freshly ground black pepper
  • ¼cup minced shallots or scallions
  • 1cup good red-wine vinegar
  • 1tablespoon butter (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

604 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 980 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.

  2. Step 2

    Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.

  3. Step 3

    Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add ½ cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.

  4. Step 4

    Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

Tip
  • Paul Bocuse's version: In Step 1, brown chicken in 7 tablespoons butter. In Step 3, add 3 tablespoons butter to reduced sauce.

Ratings

4 out of 5
2,150 user ratings
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Comments

Gemma Seymour @gcvsa

I agree, except I wouldn't bother skimming the fat. Honestly, Bittman, some days I wonder about you. Throw away the pan juices?! Never!

chefjune

I brought back an authentic recipe for this traditional Lyonnaise dish 25 years ago. It is the favorite dish in my cooking class "Great Chicken Dishes from France." However Mr. Bittman is missing one essential ingredient from the dish that is ALWAYS included, no matter where in Lyon I've eaten it, and that is the big dollop of creme fraiche that is stirred into the syrupy vinegar mixture at the end. This dish is incomplete without that!

tbraton@hotmail.com

If you are using red vinegar which does have 5% acidity, is it necessary to add the 1/2 cup of water at the end?

PG

Given the comments, I’d go back to the source for the recipe, Paul Bocuse. Here is a version that adjusts for acidity in American vinegars, uses the pan juices to prepare the sauce, explains how to add a bit of cream if the sauce is too vinegary, etc. https://www.thefrenchcookingacademy.com/recipes/bocuse-poulet-au-vinaigre

Janet

Excellent. Easy. Used four smallish whole chicken thighs. Did not discard pan juices, used about 1/4 cup red wine vinegar and only a couple of tablesppons of water. Green onions, because no shallots. Tablespoon butter. Will def make again.

susan b.

Only had skinless, boneless chicken thighs so I coated in a gf flour. Thought it was going to be a disaster, but worked exactly per the recipe. Also only had vegan butter. Delicious!!!!

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