Olivier Poels 5:40 p.m., February 22, 2022
This dish, today associated with Lyonnais cuisine, has no determined “paternity”.
If it is impossible to find the origins of the recipe, it seems that it descends directly from another recipe, that of chicken with verjuice.
Verjuice is “green” grape juice, that is to say not ripe.
It is therefore very acidic.
We owe the popularization of the recipe for chicken in vinegar to the great chef Fernand Point, whose restaurant La Pyramide, in Vienna, won 3 stars from 1933 until 1955, the year of his death.
This dish also gave its name to a film by Claude Chabrol with Jean Poiret, Michel Bouquet and Pauline Lafon.
Pickled chicken recipe:
Ingredients :
1 chicken cut into pieces
25 cl of wine vinegar
50 cl chicken broth
15 cl of white wine
2 shallots
1 box of tomato coulis
15 cl fresh cream
butter
salt pepper
Fry the chicken in butter, coloring it
Then sauté the shallots
Combine everything and add the vinegar, tomato coulis and white wine
Let simmer for 15 minutes
Add the broth and simmer again for 15 minutes
Add the cream and let reduce for 10 minutes on a low heat.
Serve hot