Chicken in vinegar is a great dish to make when entertaining friends or family for lunch or dinner.

In the morning of Europe 1, the columnist Marion Sauveur gives a simple and tasty recipe, as well as two addresses in Orléans, with vinegar from the Martin-Pouret house.

It is a recipe that gave its name to a feature film by Claude Chabrol, released in theaters in 1985: chicken in vinegar is a dish that will suit all those who like to highlight the sweetness of poultry at the same time. and the balanced acidity of vinegar, a condiment that requires careful cooking.

With the recipe proposed by columnist Marion Sauveur in Marion Sauveur's gourmet ride on Europe 1, there is no risk, however, of missing this delicious dish.

The recipe for chicken in vinegar

Ingredients :

- A chicken in pieces

- 4 shallots

- Red wine vinegar

- Tomato pulp

- 50 g of butter

- 10 centiliters of poultry broth

- Tarragon

- Salt

- Pepper

Recipe :

  • Roast the chicken with the butter in a casserole dish.

  • First brown on the fire and start on the flesh side.

  • When the chicken is golden, finish cooking in the oven for 10 minutes at 180 degrees (15 minutes for the thighs and wings).

  • Meanwhile, make a sauce, starting by slicing the shallots.

  • Brown them in butter.

  • When they are golden, deglaze them in three batches with the vinegar.

  • When they are candied, add the tomato pulp, a little butter and the chicken stock.

  • Add the chicken and cook for a few minutes in this creamy sauce, which will soak up the fat of the meat.

    • To pair with a young wine 

    This vinegared chicken goes perfectly with a young wine, from Languedoc, a Grés de Montpellier for example, which is fruity.

    If you don't want to cook, whether you live or are passing through Orléans, there are two addresses to remember.

    "L'Ardoise", which offers click and collect and cooks a fillet of beef accompanied by new potatoes and a béarnaise sauce with apple vinegar from Martin-Pouret.

    There is also "La Parenthèse", also a take-away formula and in particular a scallop with a white butter and citrus vinegar from Martin-Pouret.