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Vinegar Chicken

Makes 6 servings Braising chicken in vinegar is a very popular cooking method in the Mediterranean. You will find numerous variations in different countries and regions, but this particular recipe is a version of the French poulet sauté au vinaigre, or vinegar chicken. The method calls for marinating the chicken in an Alsatian Riesling wine and then cooking it in the marinade with vinegar.


  • 4 garlic cloves, finely chopped
  • 4 shallots, finely chopped
  • 1 cup Alsatian Riesling or other dry white wine
  • 6 chicken breasts, skin on, bone in
  • Extra-virgin olive oil, as needed
  • 1/4 cup tomato paste
  • 1 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 1/2 cups Chicken Broth
  • 1 tablespoon parsley
  • 1 tablespoon tarragon


  1. To prepare the chicken: The day before, in a nonreactive bowl or container, combine the garlic, shallots, and wine to make a marinade. Add the chicken and allow to marinate in the refrigerator overnight.
  2. On the following day, remove the chicken from the marinade and pat dry with paper towels. Strain the vegetables from the marinade and reserve both.
  3. In a pan over medium heat, cook the chicken breasts in a small amount of olive oil until golden brown on both sides, about 10 minutes. If working in small batches to avoid overcrowding the pan, continue cooking until all the chicken breasts are browned. If excess fat accumulates in the pan or small solids in the bottom of the pan start to burn, drain the fat and add new olive oil, as needed, between batches.
  4. In a clean pan over medium heat, cook the reserved garlic and shallots in a small amount of olive oil until tender, about 4 minutes. Stir in the tomato paste and allow it to cook for 3 minutes. Deglaze the pan with the vinegar and half of the reserved marinade. Add the honey and broth and continue cooking until the liquid has reduced by two-thirds. Add the chicken breasts and the remaining half of the marinade and cook until the juices from the chicken run clear, about 10 minutes. Transfer the chicken to a plate, cover lightly with aluminum foil, and allow the chicken to rest.
  5. Strain the cooking liquid through a fine-mesh sieve and return the liquid to the pan. Cook over medium heat until the liquid has reduced to a consistency that coats the back of a wooden spoon. Stir in the fines herbes.
  6. Carve the chicken from the bone and slice before serving with the vinegar sauce.

Copyright © 2019 The Culinary Institute of America

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