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This quick skillet chicken with summer tomatoes and basil is a riff on the French classic “Poulet au Vinaigre (chicken with vinegar).” While “chicken with vinegar” might not sound like the most appetizing meal, I assure you, it is quite delicious. I’ve kept certain elements of the more traditional recipe while also simplifying the steps and shortening the ingredient list. I also opted for fresh cherry tomatoes and basil (instead of tarragon). I think these fresh summer ingredients pair really well with the tangy vinegar-based sauce. Whip this recipe up next time you want a French bistro-style meal in under 30 minutes!
If you’ve never heard of Poulet au Vinaigre, it hails from Lyon France. Lyon is France’s third largest city and it is considered the gastronomical capital of the country. While Poulet au Vinaigre may not be Lyon’s most famous dish (that would probably be Salad Lyonnaise), it is certainly a popular one with quite a few variations. I adapted this recipe from the famous Lyon-based chef Paul Bocuse’s version that appeared in Food and Wine.
Looking for more chicken recipes? Try my Hunter’s chicken stew or this simple provencal-style grilled whole chicken, or chicken bonne femme (another French bistro classic).
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Ingredients
This recipe uses a short list of simple ingredients. I opted for chicken thighs (bone-in, skin-on) rather than the traditional whole chicken cut into 8 pieces. This saves prep time and allows for quick even cooking.
- Chicken
- Butter and olive oil
- Salt and pepper
- Garlic
- Vinegar
- Cherry tomatoes
- Fresh basil
See recipe card for quantities.
Note: The garlic cloves go in the pan whole and unpeeled. After they cook, their skin comes off easily and you can easily mash them into the sauce with a fork – so easy!
Instructions
Season chicken thighs well (on both sides). Heat olive oil and butter in your skillet. Add garlic and chicken thighs.
Cook the chicken thighs skin side down until lightly browned, about four minutes. Flip and cook another 3 minutes.
Add the vinegar to the pan and bring to a simmer. Top the chicken with tomatoes and cover the pot to simmer.
After the chicken ad garlic simmer for 15 minutes, remove the chicken and garlic from the pan. Let the cloves cool and remove their skin.
Return garlic cloves to the pan and smash with a fork. Simmer sauce for 5 minutes. Stir in half the basil and the remaining butter.
Return chicken thighs to the pan. Spoon over with sauce and garnish with remaining basil.
Hint: You can serve the chicken family style – right out of the skillet. No need to get a serving platter dirty. Just make sure to use a trivet or hot pad to protect your table.
Pairings
This quick skillet chicken recipe should be paired with a carb such as bread, rice, or potatoes. A green veggie or salad is also recommended to balance out the meal given the richness of the dish.
- Rice – try a simple steamed white rice.
- Mashed Potatoes – Go for this option if you want a more decadent hearty meal.
- Crusty Bread – Perfect for soaking up the fragrant sauce and the easiest option if you don’t want to steam rice or boil potatoes.
- Green Beans (or Hericoys Verts) – You can steam green beans in 10 minutes or less – here is a super easy method and one that’s a little fancier.
- Green Salad – A little spring mix with vinaigrette is all you need.
For wine, try a lighter-bodied dry red such as a pinot noir or Beaujolais. Wine from Burgandy is the most traditional as Lyon borders the region.
Variations
There are many variations you might consider:
- Tomato – I opted for cherry tomatoes (because I have an oversupply) and I like them. However, the classic version of this dish more commonly uses tomato paste instead of fresh tomato. Swap two tablespoons of tomato paste for the cherry tomatoes. You could also use regular-sized tomatoes – I think two medium-sized ones would do the trick.
- Heavy cream – I finished this dish with two tablespoons of butter but you could also finish it with heavy cream or creme fraiche. I believe that is more common among traditional recipes.
- Vinegar – Finally, poulet au vinaigre is most traditionally made with red wine vinegar. You can try that option but I think more mild white wine vinegars, champagne vinegar, or rice wine vinegar work best in this particular recipe.
- Herbs – Swap the basil for tarragon or parsley
Kitchen and Serving Tools
This quick skillet chicken doesn’t need anything fancy in terms of equipment. The most critical thing is a nice heavy skillet equipped with a lid. Poultry sheers can come in handy for trimming excess fat from the chicken thighs. You can also use a meat thermometer to measure the chicken’s internal temperature. Lastly, I love epicurean cutting boards for chicken – you can toss them in the dishwasher for sanitation.
Top tip
Pick the right vinegar. Unlike some chicken and vinegar recipes, this dish doesn’t have any white wine or chicken stock included (we are keeping things simple). And I use a lot of vinegar – half a cup. The moral of the story is you want a mild vinegar. I recommend rice wine vinegar for this dish – it is the most mild option. White wine vinegar or champagne vinegar works well too. I’d steer clear of plain white vinegar, apple cider vinegar, or even red wine vinegar for this recipe.
Quick Skillet Chicken with Summer Tomatoes and Basil
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Cuisine: French
Description
This quick skillet chicken with summer tomatoes and basil is tangy, tender, and delicious. French bisto-style cuisine at its best!
Ingredients
- 6 bone-in skin-on chicken thighs, trimmed of excess fat
- salt and pepper for seasoning
- 4 tablespoons butter, divided
- 1 tablespoon of olive oil
- 4 unpeeled large garlic cloves
- ½ cup rice wine or white wine vinegar
- 10 ounces cherry tomatoes, halved
- ⅓ cup fresh chopped basil
Instructions
- Pat the chicken thighs dry and season them on both sides with salt and pepper. I use about 2 teaspoons of salt and 1 teaspoon of pepper.
- Add 2 tablespoons of butter and the olive oil to your skillet. Heat over medium-high until the butter is melted. Add the whole unpeeled garlic cloves. Add the thighs skin side down and cook until the skin is lightly browned, about 4 minutes. Flip the thighs and cook 3 minutes more.
- Add the vinegar and bring the mixture to a boil. Top the chicken with the tomatoes and reduce the heat to low. Cover the pot and allow the chicken to simmer for 15 minutes, turning it once at the halfway point.
- Transfer the chicken thighs and garlic cloves to a plate. When the garlic is cool enough to handle, remove the peels (they should slide right off). The garlic cloves should be nice and soft.
- Meanwhile simmer the vinegar sauce for 3 to 5 minutes, until it reduces by about a third. Return the garlic cloves to the pan and use a fork to mash them into the sauce. Add the remaining 2 tablespoons of butter and half of the basil.
- Once the butter has melted, give the sauce a stir and return the chicken thighs to the pan. Remove from heat. Spoon the vinegar sauce over the chicken thighs and garnish with the remaining basil.
Keywords: french, chicken in vinegar, poulet au vinaigre
FAQ
This dish is said to have originated in Lyon, France. You won’t find it in fine dining establishments but it can be widely found in “bouchons,” a type of rustic Lyoinnese restaurant known for serving traditional foods.
No. Keeping the skin on adds flavor and ensures the chicken stays nice and juicy (protects it from drying out). You can use poultry sheers to cut away any excess fat from the bottom or sides of the thighs. You can also trim excess skin extending beyond the thigh but leave most of it intact.
Food safety
This recipe calls for chicken.
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked chicken, that previously touched raw meat
- Wash hands after touching raw chicken
- Store leftovers in the refrigerator in an airtight container for up to 3 or 4 days.
