Poulet Au Vinaigre
Red wine vinegar gives it an intense, tangy flavor, that mellows as it simmers. Shallots are similar to onions, and are always a staple in my house along with onions and garlic. They can transform any ordinary dish and make it extraordinary. The ease of this dish makes it perfect for a busy weeknight dinner.
This recipe is adapted from Mediterranean Clay Pot Cooking (affil link) by Paula Wolfert. This dish ALWAYS gets rave reviews. To lighten the dish from the original, I used skinless boneless chicken thighs, and replaced the créme fraîche with light sour cream. I didn’t have a clay pot, but using a Dutch oven worked out great.
Tips and Variations:
Use bone in, skinless thighs or legs and increase the cook time by 5 to 10 minutes. Swap the sour cream for yogurt, if desired. To make this in the slow cooker, sear the chicken, saute the shallots and add the remaining ingredients to the slow cooker, cook on low 6 to 8 hours, then stir in the sour cream. If you wish, you can add vegetables along with the chicken such as carrots, potatoes and mushrooms.
More Chicken Dishes You Make Enjoy:
Turmeric Braised Chicken with Beets and Leeks Chicken Enchiladas Braised Chicken Thighs with Mushrooms and Leeks Pollo in Pottacchio Baked Chicken Thighs
