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

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

In this video recipe tutorial learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France.

The dish consists of sauteed chicken cuts cooked in a sauce made with red wine vinegar, white burgundy wine and home made chicken stock. When the sauce is done the acidity level is adjusted by adding a generous serve of cream. The result? A one of a kind tangy, creamy chicken recipe.

Best served with pilaf rice, macaroni gratin or pan fried green beans.

You can also drink the wine you use to make the sauce so make it a good one. Ideally, a maconnais wine or white burgundy.

recipe for 4 people:

Ingredients:
8 pieces of chicken (breast , legs and thighs)
1 medium sized onion roughly chopped
1 shallot roughly chopped
2 cloves of garlic
2 table spoons of freshly chopped tarragon
1 tablespoon of tomato paste
400 ml of liquid cream (heavy whipping or double cream)
500 ml of chicken stock
400 ml of white burgundy wine
200 ml of red wine vinegar (or tarragon vinegar)
Salt and pepper to season the meat
1 tablespoon of butter and oil to cook the meat

**************************************************************
GET THE WRITTEN RECIPES ON MY WEBSITE:

**************************************************************

HOW YOU CAN HELP ME GROW THIS CHANNEL:

– Become a subscriber and click the bell icon so you never miss a
cooking tutorial
– Sign up to my Patreon page and join the FCA community:

– Spread the word about the channel and the website

UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:

Set a quality fine mesh sieve:

Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):

GREAT CULINARY BOOKS THAT WILL IMPROVE YOUR COOKING
******************************************************

The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
*************************************

Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:

MICROPHONE:

HANDHELD CAMERA:

DSLR PHOTO CAMERA:

PORTRAIT LENS:

MACRO LENS:
7