Where did "poulet au vinaigre" originate?

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.

Should I remove the chicken skin from the thighs?

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.

Quick Skillet Chicken with Summer Tomatoes and Basil

Description

This quick skillet chicken with summer tomatoes and basil is tangy, tender, and delicious. French bisto-style cuisine at its best!

Ingredients

Scale

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
1/2 cup rice wine or white wine vinegar
10 ounces cherry tomatoes, halved
1/3 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