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Stine Christiansen, Thomas Steinmann | Props: Le Creuset
Home Food & Drinks Recipes Cooking Poulet au vinaigre

Poulet au vinaigre

Huhn
Französische Küche
Essig
Rezept

This classic of French bourgeois cuisine is one of the most delicious sauces you can imagine with chicken - be sure to try it!

Redaktion

Cooking time: 1 hour

Ingredients (6 servings)
6 Chicken drumsticks, split at the joint
85 g Butter
4 Garlic cloves (unpeeled)
250 g Small mushrooms, halved
170 ml Sherry vinegar
1 tablespoon(s) Dijon mustard
1 tablespoon(s) Tomato Purée
350 ml Dry white wine
250 ml Crème fraîche
Tarragon or parsley to garnish
Salt
Pepper
  • Season the chicken pieces well with salt and pepper.
  • Heat the butter in a large casserole dish. As soon as it starts to foam, add the chicken pieces and the unpeeled garlic cloves. Fry without the lid over a medium heat for about 20 minutes, turning often, until the meat has taken on a nice color. Halfway through the cooking time, add the mushrooms and fry.
  • Then pour in the sherry vinegar, reduce a little, put the lid on and simmer gently over a low heat for about 15 minutes.
  • In the meantime, mix the Dijon mustard and tomato purée with the white wine and bring to the boil in a small pan over a medium heat. Stir constantly (with a whisk or fork) for approx. 8-10 minutes until a creamy sauce forms.
  • Then stir in the crème fraîche, Simmer again for approx. 5 minutes. Remove the garlic cloves. Add the finished sauce to the chicken in the casserole and mix everything well. Heat again for 3-4 minutes (no longer boiling!).
  • Place everything in a preheated serving bowl, garnish with herbs and serve hot - the classic way with buttered wheat sourdough bread to soak up the flavors of the sauce.
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