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.
If you made apple cream cake, or magic custard cake you would have some happy people. In fact any of my desserts are all pretty easy.
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.
Bravo, to you Madonna, it looks fabulous. I feel like I’ve been to a fine restaurant just reading your post! 🙂
Thanks for your support Chris. Your food makes me need to up my game. I’m trying. 🙂
This sounds and looks delicious!!
Thank you. I hope you will give it a try.
I often eat white meat too, but the dark really does have better flavor. This looks terrific! Something I should definitely try. Thanks so much.
Thanks for visiting John. I was pretty happy with it and I hope you will too.
The chicken sounds delicious – thighs are my favorite pieces. Love the tip about the tomato paste in the freezer.
This was pretty easy and if you like thighs, this is just what you need to make. I hope you use the tomato paste tip – it keeps well and I do hate waste. Don’t forget to label it – after something is frozen it becomes a UFO (unidentified frozen object) Thanks for stopping by, I appreciate each and every comment.
This sounds so good. I do love chicken thighs and think they have amazing flavor. I’m trying to learn some new cooking methods for them and this sounds perfect. Thanks for sharing at TTF!
I hope you will try it. It is pretty basic if you gather all your ingredients first.
The chicken dish looks beautiful, Madonna! I always freeze my leftover tomato paste, too. I’m like you, in not wanting to waste. Happy weekend!
Thanks Kitty. It also seems to help by putting it in a jar so it does not get lost in my freezer. Thank you for visiting.
Very different from what I used to cook. Looks so good!
We would just love the flavor of this chicken, it looks delicious. Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
Chicken with vinegar is one of our favorites and it’s been much to long since we’ve had it. Love your tip about browning the tomato paste. So, so important and brings such incredible flavor.
Hope you’re having a lovely weekend.
Sam
Thanks Sam. I consider it high praise coming from you.
Interesting recipe. Wouldn’t think of the vinegar.
Great to have you at Seasonal Sundays.
– The Tablescaper
The vinegar brightens the flavor of the braised chicken. I hope you will give it a try.
I always buy chicken breasts also. Sometimes when we get KFC I eat the thigh and it is always so tasty. I need to try this. Sounds yummy! Thanks for sharing with SYC.
hugs,
Jann
We love vinegar chicken and your recipe looks so much more interesting than mine that I have to try it. Serving it with polenta is brilliant. I always use bone-in, skin on chicken thighs too. They stay so moist and absorb flavors so well. Yummy post.
Thanks so much Cathy. I really liked the polenta with it.
Madonna,
Your Braised Vinegar Chicken is bistro worthy! Gorgeous presentation and, as always, fabulous tips and photos! Like you, I was a die hard white meat consumer (both buying and eating), but have slowly come to appreciate the taste that chefs unanimously agree on, regarding dark meat, even though it is supposedly higher in calories, a bit of both is the best way to go! Thanks for sharing!
Poppy
This sounds delicious. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty
Your dish sounds delicious served on polenta. I make something similar but without tomato…I can’t wait to give this a try.
I would be happy to hear your feedback. Your dishes are always so wonderful. Oh, and if you have any tip(s) on how I can improve this let me know. I am always trying to squeeze out a little more flavor. As for the polenta I really was happy with the pairing with the chicken.
I <3 lemon too:) Pinned your chicken dish to my gluten free board! Haven't tried polenta yet, but now I will!
Oh my goodness, I love your tips for the tomato paste (I’ve never thought of that- I always put the extra in the fridge, forget about it, and then I’m irritated I have to throw it out)! And this recipe looks so delicious!
Thanks so much for sharing at Saturday Dishes! Pinned!
Thank you for commenting Jamie. I am delighted when I can share a tip. Please make this chicken – it really is good.