WOW I love this! Bistro style chicken in vinegar sauce recipe

Now if you ever wanted to know how Lyon food tastes in this little bistro, well this video is for you because today we are replicating one of Lyon's classic recipes called the poulet au vinaigre aka chicken in vinegar sauce. Let's have a look how to make it. Look at these beautiful ingredients today. We're doing the poulet au vinaigre, a typical bistro recipe from Lyon. Poulet au vinaigre means of course the chicken in a vinegar sauce. And these are the ingredients we're going to be using. So on that area I've gathered all the acidic products. We're going to have the white one, this is a white burgundy, Macron Village, very important, very fruity and it's from the region not far from here. We got some red wine vinegar and also the tomato paste or if you want the fresh tomatoes. For the aromatics, shallots, onion, thyme. Usually that recipe uses tarragon, I could not find some so I'm going to be a bit wild and use again a little bit of sage that I had left and to decorate a little bit of parsley. Of course on here the homemade chicken stock, the cream to really make that creaminess to the sauce that's very very important and of course here the beautiful chicken I got from the market. Now of course all the ingredients will be listed in the video description. So food prep, the parsley is going to be done at the last minute. Chop your shallots, chop your onions and you peel, you can remove the germ of the garlic and of course you detail your chicken and you have all your liquids ready to go. Now done with the food prep, the first step we're going to season our chicken. As the first thing we're going to cook I'm using here Himalayan salt because not all the salts have the same kind of salty power. Some salt like the Himalayan does not salt too much. That's what I like to use for this recipe and a grind of pepper on both sides. And now cooking the chicken. So we're going to color the chicken. So I'm using a nice thick pan here and I'm using a mix of butter and oil all together. So don't be scared to use enough butter. A lot of times it's like people don't want to use but you can always remove the excess if needed. So the pieces skin first. We're just going to give them a little bit of color. So that dish is a kind of an easy going dish when it comes to cooking the chicken. You don't brown everything to death. We're just going to pre-cook the chicken a little bit to give a slight blonde color. That's all it needs. We are done. As you can see not much color and I'm going to take my chicken and reserve this in an earthquake pot that I've got here. So all the pieces of chicken in a separate pot. My chicken has been reserved. Immediately I'm going to add all of my shallots and my onion and of course the garlic that removes the germ. And we're going to make the whole lot just wet. So you're going to reduce your heat on really a rather low heat and we're just going to wait a few minutes to have our mix of onion shallots and garlic to get a little bit translucent. Look at this. This is not burned. Very important. So when we say low heat there's no brown there's no color there's no you know anything going on and this is what we want. On top of that look what I'm going to do. You see this? That's the chicken liver. In France when you get a farm chicken you get the giblets as well and we're going to use this in our sauce. So just for 30 seconds on each side and turn it and then I'll remove it and we'll start adding the other ingredients. My chicken liver is done. This is optional by the way. I take it out and put it with my chicken. Next is the tomato paste. You can use fresh tomato if you want and we're going to cook it with the onion to remove some of the initial acidity. So just for like 10 seconds I'm going to mix this well with my onions and garlic. Beautiful. You can now add the vinegar and that's going to be a deglazing. I'm going to raise my heat now and listen to this. That's what you want to hear. It's chanting nicely not too much and that's going to detach all of the taste that resides at the bottom of the pan. So we're going to leave this to reduce until we get a kind of a syrupy vinegar. Okay so that took me about three minutes on high heat and look at this. What do we mean by syrupy? It's this kind of consistency you see. You see how it sticks to the spoon? That's what I mean by a syrupy mix. So from here we're going to add the wine. Two good glasses of white brandy wine and the second one. Once you add the wine obviously what's happening is this. Everything stops boiling. So again back on a high heat and we're going to bring this to the boil. As soon as your wine boils you're going to leave it to boil one or two minutes to remove the alcohol content in there. After three minutes you're going to add about 500 ml of homemade chicken stock. So I'm using glasses here. Once my stock is in I'm going to add the thyme, my little leaves of sage that I've got and a grind of black pepper. I really want to use black peppercorns. I'll just throw maybe four or five in there and to raise the taste and we're going to bring this back to the boil. Beautiful. So my mix is boiling again and now we're going to gently add all our pieces of chicken back in the pot. Okay and we're going to reduce the heat to a simmer. Then we're going to cook gently our chicken. This is the cooking process of the chicken and this is where the exchange of flavor is going to happen. So first we concentrated the taste in the chicken by sitting it a little bit in a in a hot butter and now by simmering it in liquid, which is a bit like the braising technique, that's going to allow for the acidity to go through the chicken and in exchange the chicken is going to give its chicken taste to the sauce. So it's a good exchange of both flavors. For the cooking time that varies depending on the thickness and the size of your chicken. Usually anything between 15 and 25 minutes. You can cook your chicken like three quarters of the way. So I would say you can start with 15 minutes, check your chicken, otherwise do 20 minutes and you have to put a lid on. After 20 minutes this is what you get. It has been simmering and look at these beautiful colors and the first thing you're going to do is taste to see what the preparation is about. So already you can feel the acidity has been toned down really a lot and the chicken taste is now present in the sauce. But of course now we need to remove everything out of the pan. All right let's take a clean spoon if you taste of course and then we're going to remove the chicken and reserve it in another pot like I put in my earthware. And the beauty of that dish is that you can make it beforehand and you leave your chicken covered on the side of your stove because we're going to warm it up afterwards. So once your chicken is out of the of the pan it is now time to make the sauce. Now the sauce of course is a reduction of these acidic products mixed with double cream. So first off you need to put your heat on high and we're going to start to reduce the base a good 10 minutes to concentrate this acidic flavor. After 10 minutes of reduction it's time to add the cream and this is the time that is also important because at the moment the sauce is very acidic, it's very vinegary but you want to keep the acidity in your sauce. So when you add the cream don't put too much and people put up to 400 milliliters of cream but I'm just going to start with like half a glass then mix my sauce and then taste the sauce and it's very important. So I'm starting to add some of the cream then taste. Okay it's still pretty acidic so I can put the rest of my. So I'm putting here one glass of double cream to start with and I'm going to reduce that further and see how I'm going. Look at these colors. Now as you can see I've added more cream. I've started with my first 200 ml of cream it was way too acidic as planned I wanted to make sure then I've added now the extra 200 ml and which is the sweet spot. I'm going to now leave this to reduce nicely so you can coat my spoon and we want to have that coating consistency. If you want to have the sauce less pungent less acidic I will push this to 500 ml. Now if you want an additional step to do is to use the chicken liver that I've mashed up and I'm putting this in my sauce and that's going to give a new edge to the taste of the sauce. So chicken livers included in the sauce it's part of the chicken so there's nothing wrong to add this. I'm going to stir everything in and keep on reducing the sauce. After 15 minutes of reducing my cream look at this this is ready and it's now coating the spoon. You can see a big clean trace there that means it's ready. So at this stage there's two options of what you can do or you can turn the heat off keep the sauce and just wait until you're ready to serve your chicken all right because it's something that can be prepared in advance. If you're ready to serve this is what you need to do you've got your sauce you're going to reduce your heat on a very gentle simmer and you're going to put back all of your chicken pieces to warm them up and you're going to coat them in the sauce and leave them to warm up not cook but warm up and as soon as they're warm you serve. That's what we're going to do next. Now the chicken is ready but before we we serve the additional touch of course we need to taste that thing and I really want to know what it's all about. So my chicken as you can see maybe slightly overcooked because of you know I'm filming at the same time so be careful when you cut the breast. Chicken breast is really my favorite so this is the sauce how thick it is and of course I'm gonna do the plain vanilla tasting to see really what it's all about so a bit of the the sauce in there it's really interesting. So you first have that creaminess like a nice creamy chicken to start with you know there's an acidity but you don't feel it immediately it doesn't jump at you but when the cream dissolves as you eat the chicken then you've got that beautiful acidity nicely balanced that comes in the background beautiful. Well I was about to really plate that thing in a nice way and I thought to myself you know what this is really a casual dish this is a bistro dish and it's really struck me that just like that it doesn't look bad so the addition you would have usually it's chopped tarragon which is not something I've got today but in a bistro all what you're gonna get you know is a nice dish like that a little bit of sprinkle of parsley or something else and you have your dish. But anyway that completes the recipe tutorial of the week I hope you liked it and the chicken in vinegar sauce beautiful dish and remember the key techniques we learned this week the lightly sautéed chicken no coloration the reduction of the acidic base mixed with the cream and you need to get that balance right. If you have any questions or comments use the comment section below you can follow me also on instagram with the hashtag FrenchCookingAcademy and if you want to become a patron on my patreon page that will be absolutely amazing. Don't forget to come back also next week for another bistro recipe it's gonna be absolutely beautiful see you all then take care bye-bye