The Irresistible French Chicken Thighs You Need to Try

Ready for a taste of France that's surprisingly simple? Try Poulet au Vinaigre, or Chicken with Vinegar! This rustic French chicken thigh dish is a joy to make and even better to eat. The tarragon, shallot, and a creamy wine pan sauce is rich, balanced, and oh-so-flavorful. Don't let the French name intimidate you – this is a really easy, down-to-earth recipe. You can even customize it with different vinegars, wines, and veggies to make it your own! Whether you tweak it or not, I think this is a must-try chicken recipe for everyone. Watch the video now to see how I make this delicious and simple Poulet au Vinaigre! And if you love easy and tasty recipes, be sure to subscribe! 👍 Let me know in the comments if you've ever cooked with vinegar in chicken! What are your favorite French dishes? ▶️WATCH NEXT: CHICKEN PARMESAN:    • Chicken Parmesan with Homemade Marina...   ☕Like this content and want to show support? Buy me a "coffee" here: https://www.buymeacoffee.com/meganmak... ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ Ingredients ►6 Bone-in, skin-on chicken thighs ►Salt & Pepper ►Avocado oil (or Olive) ►1 medium shallot ►3 Cloves garlic (minced) ►1 tbsp tomato sauce ►1/2 cup wine vinegar ►1 cup dry white wine ►1 cup chicken broth ►1/4 cup heavy cream ►1 tbsp unsalted butter ►Fresh Tarragon Directions 1. First things first, let's get that oven preheating to 325 degrees F (that's 165 degrees C). 2. Now, for seasoning! Grab a small bowl and mix your salt and black pepper together. Take your chicken thighs and sprinkle that lovely mixture all over the meaty side first. Then, flip them over so the skin is facing up, give the skin a little pat dry with some paper towels (this helps it get extra crispy later!), and then sprinkle the rest of your salt and pepper mixture evenly over the skin. 3. Next up, grab an ovenproof skillet – cast iron is fantastic if you have one! Put it on the stovetop over high heat and add your oil. Once the oil is nice and hot, carefully place your chicken thighs in the pan, skin-side down. Let them sear without moving them for about 5 minutes – we want a beautiful, deep golden brown color! Then, flip the thighs over and sear the meat side for just 2 minutes. Now, take the chicken out and put it on a plate for a little rest. Don't turn off the heat on the pan just yet! 4. Okay, time to deal with any extra fat in the pan. You can either carefully pour it out (leaving about 1 to 2 tablespoons – this is where the flavor is!) or just use a paper towel to soak up the excess. 5. Now, turn the heat under the skillet down to medium. Toss in your shallots and a little pinch of salt. Sauté them for a few minutes until they start to look soft and see-through – that's when you know they're ready. Then, add your garlic and tomato paste to the pan and cook for another minute, stirring everything around so it doesn't burn. 6. Pour in your vinegar now and get ready to scrape up all those yummy browned bits from the bottom of the pan – that's where so much flavor hides! Once that's done, add your wine and broth, turn the heat up to high, and bring everything to a nice simmer. Gently place your chicken thighs back into the pan, making sure the skin is facing up, and then turn off the heat on the stovetop. 7. Pop that skillet into your preheated oven and let it bake until the chicken is nice and tender and easily pierced with a fork, about 40 to 45 minutes. If you have a meat thermometer, it should read around 195 degrees F (90 degrees C) when inserted near the center of the thigh. 8. Once the chicken is cooked, take the skillet out of the oven and remove the chicken thighs to a plate. Now, put the skillet back on the stovetop and turn the heat to high. Let the sauce boil for a few minutes, until it's reduced by about half and has thickened a bit. Then, turn the heat down to low and stir in your butter and tarragon. Keep stirring until the butter has completely melted into the sauce. 9. Finally, put your chicken thighs back into the pan and spoon that delicious sauce all over them for a few minutes to let them soak up all that goodness. Now you're ready to serve and enjoy your amazing Poulet au Vinaigre! #PouletAuVinaigre #ChickenWithVinegar #FrenchChicken #EasyRecipe #ChickenThighRecipe #PanSauceChicken #FrenchFood #DeliciousFood #AsmrCooking #EasyDinner #garlicchicken #onepanmeal #onepandinner