WOW I love this! Bistro style chicken in vinegar sauce recipe
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- čas přidán 26. 07. 2024
- In this video recipe tutorial learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France. Get the recipe: bit.ly/3hln5eL
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The dish consists of sauteed chicken cuts cooked in a sauce made with red wine vinegar, white burgundy wine and home made chicken stock. When the sauce is done the acidity level is adjusted by adding a generous serve of cream. The result? A one of a kind tangy, creamy chicken recipe.
Best served with pilaf rice, macaroni gratin or pan fried green beans.
You can also drink the wine you use to make the sauce so make it a good one. Ideally, a maconnais wine or white burgundy.
recipe for 4 people:
Ingredients:
8 pieces of chicken (breast , legs and thighs)
1 medium sized onion roughly chopped
1 shallot roughly chopped
2 cloves of garlic
2 table spoons of freshly chopped tarragon
1 tablespoon of tomato paste
400 ml of liquid cream (heavy whipping or double cream)
500 ml of chicken stock
400 ml of white burgundy wine
200 ml of red wine vinegar (or tarragon vinegar)
Salt and pepper to season the meat
1 tablespoon of butter and oil to cook the meat
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I just made this for my hubby and my friends. I paired it with a pommes puree and toasted french bread. They loved it, they ate everything and begged for more. It made me so happy. This sauce is smooth delicious......wow
I’ve made this dish twice now for my 91 year old Greek father who used to be a chef and he absolutely loves it. Thank you for a great recipe and wonderful description of each step taken.
When you start liking a video before you’ve even seen it, you know you’ve discovered gold👍👍
I like how you take a moment to explain rather than just moving forward. I also appreciate that you describe in detail what you are tasting. I like to know how the end product should turn out.
I've cooked this dish 15 mins ago and I'm literally crying because of how perfect this sauce is
i had the same reaction.
@@flicfan416 I've made chicken Lyonnaise twice.The 1st was from April Bloomfield. My foodie niece drank the leftover sauce from the skillet! That recipe used creme fraiche instead of cream. More vinegar than cream, and of course the creme fraiche lent it's tanginess to the dish. Bon Appetit Y'all!
I grew up as a young person during the Julia Child years of televised cooking programs. Mssr., your channel and your detailed explanation and precise instruction as to why a recipe is performing a certain step is just beautiful. You should have your own program on the television or at the minimum, a cookbook with your words. Wonderful!
"Butter, lots of butter" - I think that's what it says on French passports. (Edit a month later lol: I made this and it was delicious!! I made mashed potatoes on the side too.)
It's not just the French, it's any professional cook.
Sauce: I am one.
@@contrabardus I think it's probably because butter is really nice
if you go towards creamyness butter is great. if not then it starts to get a bit subjective.
In the north they eat a lot of butter in the south they tend to use Olive oil. I prefer olive oil myself.
I thought the French are like, "Red wine, lots of red wine".
Thanks for breaking down how the flavors develop along the cooking process, very helpful to know!
Right!! BREAKING NEWS: "the chicken liver is part of the chicken"!! Who knew!! :D LOL
I made this last night and I have to say, this is a winner! I am freezing the rest of the sauce for when I have chicken again.
I made this at home and followed your instructions, absolutely beautiful!
This was a beautiful dish. Excellent work.👩🏽🍳♥️
I cooked this recipe
The taste is great. Thank you.
Stephane I only discovered your channel a week ago and have tried 3 of your recipes. You are an amazing chef! Thank you for the beautiful and easy to follow videos and recpies. You are bringing the beautiful tastes of France to my table in Australia.
Your attitude and passion is obvious. Merci!
Also your plating skills are great!
thanks a lot glad to see more australian viewer 🙂🙂
Just discovered these videos and watching them brought back many memories, have to try this recipe. I cooked professionally back in the 1980s though early 90s and then part time while doing other things. I knew some Italian cooking from my grandmother but fell in love with French cooking after being given a copy of the :"La Rousse Gastronomique" which led to books by Escoffier, Paul Bocuse and Jacque Pepin (La Technique and La Methode) and Julia Childe. I would read these books cover to cover and experiment over and over and try different things at work. I passed on the The Culinary Institute of America and used the money to go to England for school. In time after maturing professionally I ended up working with several culinary school grads and was never really impressed. Anyway these videos bring back many memories and make me very hungry.
That chicken is huge. Thanks for posting videos, I am learning a lot of French cooking techniques!
Cartesian, but imaginative and he rolls with what-ever is in the kitchen even when dealing with a classic..Tasting..so important. Love this. Subscribed.
I am not exaggerating when I say you are probably one of the best Chefs on you tube
I totally agree
Cook, not chef. Chefs are those who run professional kitchens. Cooks make food,either at home or in a professional kitchen.
@@kakefisk pardon my French
Christian Johansen Intuitively, chef>cook. Who cares.
@@Kweesh Those who works,or who has worked in professional kitchens ,do.
Excellent video again, happy travels throughout France!
Fantastic video as always.
I'm going to cook this at the weekend.
Merci!
This is most likely the bistro chicken recipe I was looking for! Thank you! 👍💖
Made this and it was absolutely divine 💋 I mean soooooo rich in flavor and creamy sauce with a slight tang was truly a magical combination 💫💫💫💫💫💫💫💫
So delicious! And making this dish was a great learning experience for me, especially balancing vinegar and cream.
Your videos and your presentation are outstanding. Clear and to the point. Unlike so many CZcams chefs who are much about themselves you always make the dish the star of your project. Eminently watchable and well researched. Well done!
Brilliant. Love the presentation. Honest, professional and very entertaining. Best cooking channel out there.
I just made this, and we LOVED it! even my 11yr old loved it. I put some of the sauce over poached eggs the next morning...delicious--Merci!
Always looking forward to ur videos 🤤
That is amazing Chef, thanks for sharing that with us.
I like the addition of the chicken liver in the sauce, this must totally enhance its flavour. Great job!
I have seen Bocusse do that too
I had all the ingredients fortunately. I was sort of guessing how the recipe would work. I watched your video. It was so well presented and clear. Thank you very much. Now I will begin cooking! I really enjoy you for French Cooking advice. I have tried several of your recipes, and they have all been winners,
I can't wait to try this at home!!! Thank you so much for your channel
I am so glad I found this channel 🥂
tarragon is truly an underrated herb that needs more proliferation in gardens. It's strong, unique and difficult to replace-- when you need it, you need it and you may never have it. A fresh tarragon butter can transform most any dish into much more remarkable meals. I would recommend freezing the compound butter with tarragon rather than drying it from the garden. Ice cube trays and then sack them into larger plastic bags for long term storage.
I’m absolutely enthralled at the cooking tips.
Made this a few days ago. SO GOOD! Thanks so much Staphane!
C'est pas comme s'il était 2h20 le matin et que j'avais faim jusqu'au plafond à cause de cette vidéo 😂😂
Je vais le faire cette semaine. Merci pour cette recette !!!!👍
Cordialement
😂😂
Looks good. Will try it in the near future
Boujour Stephane, I have tried two of your dishes, coq au vin and beef bourguignon at home, and they tasted soo good! I have one close French friend who visits my country and cooked coq au vin for him, he loved it soo much,he ate all 7 pie ces of chicken and bacon at one go! I never entered a French restaurant since 2008, when I was in Paris and Lourdes. I will definitely be trying out other dishes from your channel, merci monsieur!
Thanks so much for your videos. They are a great way for someone starting out down the journey of cooking (like myself) to confidently take on classic dishes.
I made this with what I had to hand with three variations ie 1) about a quarter of the vinegar shown and I used a cheap balsamic 2) I extended the braise phase to about and hour and a half on a very low heat 3)Added mushrooms to the sauce after the chicken was cooked. Its the best thing I've ever made
No matter how difficult is the recipe, the time to do it is no longer than 20 minutes! that s brilliant! Thanks a lot chef!
Dude your videos are great! On fricken point!
I’ve cooked several of your dishes and all went great. Thank you for the very easy-to-follow instructions and deliciously awesome dishes !
This is a great recipe! It’s nicely balanced and the tarragon sets off the dish. My family loved it and said, “it’s a keeper!”
Tarragon. The gateway herb.
Probably 10 years ago I came across a recipe in some old cookbook called “savory chicken”.
It was very similar to this recipe and it sounded like something I’d like. I made it and absolutely LOVED IT.
Unfortunately my husband and step son didn’t care for it so I’d make this recipe like twice a month, just for me.
I lived off this chicken vinegar/wine recipe for a couple years 😂
I’d make a big batch for myself and freeze in portions. I’d make dinner for my family but then I’d reheat my chicken dinner 😆.
Only big thing I did differently is I didn’t use bone in chicken. I did chicken breast and thigh chunks.
I absolutely LOVE the yummy flavors of the creamy acidic taste of this dish. ❤️
Try it with tequila. Pollo Barracho.
This is a beautiful, rustic dish. Thank you. I'm going to try it with pheasant, also.
Voila la poulet!! ONce again a great super TASTy recipe. I am cooking your stuff all the time. Love the short , simple videos. AND I LOVE that giant deep skillet that you used. The orange one. Have not seen that one here in the states. But now I will search for it.
It's probably a skillet from the french brand "Le Creuset".
@Stephane. I’ve just tried this dish on my family and they loved it. Excellent job on the instructions, I was able to follow every step by step instruction just as if you were beside me in the kitchen. Keep it up and I’ll see what dish I’m going to try next.
My favourite french saying so far........
mise en plus!! Love it!! 🙌🏻
You brought France to my home! 💕 Thank you! ❤️ I give you the highest title I can think of "Best Chef of France"! 👨🏻🍳 💝 Thank you, thank you, thank you! ♥️
This channel is AMAZING!!!
Just made this. Super easy and delicious!
I like the little "eh?" he keeps doing, very french.
@chaosfactor333 No, we got that from the Norwegians.
More like "hein". I think it sounds awful
@@dask7428 "Hein?" is how it's spelt, but it's actually a friendly gesture. It means the person speaking is checking that the listener(s) are still with them, kind of "All right so far?"
Yes, ... and "cheeeken"... makes it totally French
It would add credibility, though, if he was constantly eating snails throughout the video.
It looks delicious!
I'll have to try your recipe.
Thank you for your videos I have learned so much from them! Definitely subscribing.
I did not have shallots, but otherwise did it as described. It was GREAT. I learned a lot, too. Thank you. You videos are excellent.
My week just got yummier. Thanks.
I look forward to preparing this meal.
Thank you Stephan!!!
Made it with natural chickens from my neighbors farm, used fresh cream from his cows, herbs from my farm, and the leeks... wine , I had a French Chardonnay to sub and wow what a smell and taste! Who else has learned new dishes and new methods during this time??
So it's YOU who keeps stealing my chickens and milking my cows... :D
I cannot thank you enough for this great recipe, one of the best french chicken recipe i ever made, Tasted very decadent and has a complex flavour profile in layers and layers , took a long time to make , but well worth the time spent.
Regards, Rene , Sarasota, Florida , USA
I made this and followed the recipe to a T. It came out beautiful. It was a very interesting flavor. I forgot the liver at the store so will def add it when I prepare it again. Yum! You are very talented
Very nice, Chef! Thank you
Just made it. Another perfect recipe from FCA. Simply delicious and fun to make!
I will definitely be making this beautiful dish, merci beaucoup monsieur!
I've tried it and it's so yummy...thanks to you chef☺
Love your work, Stefan. Tres bon, ami!
This will be my Sunday dinner, thanks alot 😎😎😎
Great tips and tricks and techniques to create something special.
I made this - and it was absolutely fantastic. I use thighs only - braised in the oven, and added a touch of dijon and some muscat grapes. But the basic recipe was absolutely superb. This channel has fired up my curiosity to cook French dishes. Fantastic content!
Great videos, thank you!
This channel will go well with my 6-volume set of "Le savoir cuisiner des femes d'aujourdhi" which I "borrowed" from my Mum :) It was, I think, a going-away present for when we moved to Australia. Fifty years ago. I can't believe how time has flown :S
Congratulations chef, yours is the first French cooking video I’ve watched in CZcams ever. Good stuff, going to ask my mom to make this tonight. 👍
I watched your video about a month ago and wanted to try it. I just made a half recipe for myself with 4 chicken thighs and it worked fine (just keep in mind that since you're using half the liquid, cut the reduction time in half). No wine, white wine vinegar and no chicken liver. The recipe turned out very well. The vinegar is a nice counter to the cream and you don't feel as though you're eating something rich. I wouldn't have it with a fine wine but wine does make everything taste better :) I'd like to try the full recipe with all the ingredients. It will only get better the more times I make it.
flavor exchange in the braising process. absolutely agree chef
This has become one of my all time favourite chicken dishes, thanks!
I tried this today and it went quite well for a first try. I am looking forward to trying more of your recipes.
Nice job. Can't wait to try this. Thanks for doing it.
What a beautiful looking chicken dish. Cheers!
Wow. Fantastic video.
very simple and yet fit for a king/queen, I'm so glad I found this channel again, I watched your french hot chocolate video a while ago but forgot to subscribe.
this looks delicious!
I made this dish and loved it. I thought it would as it is heavy on vinegar but was more pleased than I thought. I highly recommend it.
Made this recipe tonight, and as always, it was delicious! Thanks for a tangy and tasty recipe!! (And FYI, the video and the website differs slightly in when you’re supposed to put in the herbs, but I don’t think it really matters)
Oh my! Can’t hardly wait to prepare. My kind of meal! 🍗🥂🎼🎻
I made this tonight. Oooooooh, amazing❤️ Thank you Stephane🙏🏽
Made this, absolutely delicious!!
Lovely! It looks good. I will try it. 😊
I made this last night. We loved it. Your recipes and CZcams channel are excellent. You share knowledge and show your prep work instead of just cooking instead of the Food Network's over-produced malarky. You remind me of Jacques Pepin in that way.
Must give this a try!
so good love this
Made this recipe for dinner tonight, turned out well. Yours look whiter then mine, but the favor was great. I took out a few teaspoons with each addition and each reduction to show my daughter how the favor develops. The family was pleased. Thank you.
Did yours turn out oily looking? My sauce isn't even close to looking like his. It's not smooth, looks very oily. Not sure what I did wrong
Made it loved it❤ thank you Marco
OH My god i love your french accent soo cute
Your technice is always on point, congratz chef
This is the 3rd time I have cooked this dish and each time I have got better organised and produced a delicious chicken with a perfectly creamy sauce. Thank you, Stephan. But now we are in lockdown I am on my own, I'm an 85 yo coffin dodger with no friends to eat my food. Can I put the chicken in the sauce and keep it in the fridge until tomorrow? I mean a whole chicken! If I reheat it, will it turn the chicken into the stuff that boots are made of?
You can but when you reheat the chicken the key is low temperature if you just reheat it will be fine but if you cook the chicken further chances it might become over cooked
Absolutely gorgeous chef
I like the presentation - Thank you
A friend cooked this for us, after seeing this video...spectacular! Thank you so much for sharing! Have now subscribed.
how nice, this is a wonderful recipe to try! I've always wanted to try French Food!
Just made it and it is excellent. I charred the chicken in the cast iron at the last stage, definitely recommend that.
Made this dish today. It was delicious. And can be made ahead of time.
Wonderful video-Thank you!
Such a great recipe.