Vinegar

Poulet Vinagre – Chicken with Vinegar

This is my version of a dish we’ve enjoyed in Paris, although it rarely turns up in French cookbooks, It’s both inexpensive and easy, the vinegar and onions adding piquant flavor that we both like. I’ve never tried it with bone-in thighs, as my partnerdoesn’t like fussing with them, but I’m sure they’d work equally well. If I have balsamic vinegar on hand, I use it for the final touches, but it works well without it. This recipe serves 2 quite nicely.

1 lb. boneless chicken thighs
1 medium-sized onion
red wine vinegar
oil
salt & pepper

Take off any easily-removable fat from the thighs. Peel onion and slice vertically, then cut the slices in half.
Put a little oil in a heavy frying pan with a lid, then turn the thighs in the oil to cover, then salt (if using) and pepper them as desired. Add water and a little of the red wine vinegar to the pan to about half cover them and spread the onions over the thighs and cover the pan. . Bring to a boil and then simmer for 5-10 minutes.
Pour off the water (which will remove most of the remaining fat, and add slightly less water and a little more vinegar. Continue cooking for another 10-15 minutes until the thighs are tender, adding a little vinegar as necessary so that the thighs don’t stick to the pan. When they’re about done and the onions soft, add a dash or two of vinegar, scraping the pan to free the chicken.
When finished there should be a little sauce with the tender chicken and onions. Put onto warm plates and pour the remaining liquid over the chicken and onions.

George Dorris