How to Make Poulet au Vinaigre (Chicken with Vinegar)
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- čas přidán 27. 08. 2024
- In this episode, test cook Erin McMurrer makes host Julia Collin Davison a foolproof Poulet au Vinaigre (Chicken with Vinegar).
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First time I saw a chef with that much confidence that didn’t seem arrogant!! I love this recipe btw 🙏👍🏼❤️❤️
This has become a staple dish for us. It's so easy, elegant and restaurant worthy. Thanks ATK for this real winner.
Erin is cool. She has a fun and breeezy banter while having a studied and measured delivery of advice and instruction.
My grandmother made a version of this when I was growing up--she used cider vinegar and no alcohol. She thickened the gravy with a slurry and man, was it good! Served with rice.
Sounds good!
Oh my! I can see this for dinner this next Saturday evening with guests. Thanks Erin and Julia. An update. It is now Saturday night, and I made this dish for some friends of mine. Total success. The sauce was a killer. She saved it for leftovers! I'm glad I printed the recipe because I was asked to leave it for her book. Thanks again!
If you're interested my new channel has good chicken recipes and more!
Just made this today, sublime! Erin got magic! Thanks for this amazing yet simple recipe!!!!!!
Loved this. Probably added a little extra tomato paste tarragon, but if it hurt the dish, I certainly didn't notice. Restaurant quality.
I can taste it with my eyes!!!
And I'm sure it tastes Good!!!
LOL.. Who would have Vermouth but no white wine? Except maybe James Bond! 🤣
This reminds of a similar dish made in the Philippines that is chicken thighs with vinegar and garlic!
Chicken adobo, yes
Yes! I was going to comment, Filipino Adobo
Ha! Now I wonder if the technique of Browning the skin would help in adobo. I have to try this tonight.
@@romelanthonysbismonte908 I love adobo but I never loved boiled chicken skin, the idea of crispy skin adobo sounds insanely good
Made this yesterday. So simple so delicious so elegant. Thanks for this video
I make this all the time! I've started adding a little cornstarch slurry to thicken it up, but that's just a texture preference for me.
This dish is so simple. Can’t wait to try.🥰👍
Thanks for teaching the technique. Loved the video. You are great!
My new cooking channel has great recipes too if you're interested. Thank you.
That looks SO GOOD! Definitely going to try this!
If you're interested my channel has good chicken recipes and more.
Im from Indonesia n I subscibed this bcs I tried the food n taste awesome. And am gonna try this if it good I'll put in my restaurant menu 👏👏👏 😘🇮🇩😘
Ots delicious. Hope it turns great for you
I used this same braising technique to make chicken mole. It worked beautifully.
I highly recommend frying up the chicken skin you have to trim like bacon. It's is incredible.
This chicken dish looks amazing and sounds like it will be reminiscent of my favorite dish of all time Filipino Chicken Adobo, without the soy sauce! It's on the menu for Christmas tomorrow and I can't wait! 🤗
A successful first time making the ATK recipe for Poulet au Vinaigre and it went great. Easy to put together, and looked and tasted great to my guests and me. NOT the French version of Filipino Adobo by any means with a lighter, clean vinegar flavor that was rich and smooth, not sharp at all. Highly recommended as a simple French recipe for anyone to make.
Nice. I always use a splash of vinegar in my soups and stews and broths.
Better method than the French Cooking Guy.
*Very impressive recipe. Thank you for sharing* ❤
I see Erin McMurrer is rocking the Masamoto Sohonten VCS Gyuto. Excellent taste.
Any other cooking kitchen You would be asked to remove all rings And chains.
As for Poulet au Vinaigre You might want to try Poulet à l’érable, au vinaigre balsamique et à l’ail avec carottes rôties Or Asian style Chicken Adobo which is the simplest of the 3 ..1/4 cup Soy sauce 1 cup Rice vinegar Or White Vinegar equal water Bay leaf 5 to 6 cloves of garlic Smashed and chopped Pepper Fluids should cover halfway of the chicken in the pot And add a lid cook at Med high boil serve on rice with the juices in the pot dabbed over the rice
LOVE this recipe !
My mother used to make a vinegar chicken that she said was how chicken cacciatore was made before the discovery of tomatoes... dunno how true that is. Just brown some chicken in a skillet, then fill the pan with vinegar until almost covered. Sprinkle seasoning (I just use spicy Italian salad dressing mix) and simmer about 20 mins per side. The vinegar at that point should have almost all boiled away leaving a small amount of sauce... serve. I still love this simple dish.
I could almost taste that with my eyes too. I will be making this sooner now.
That looks delicious! 😮
Looks amazing.
Made this for dinner tonight. Great recipe.
Oh Julia you just have the most wonderful job in the whole world and this dish looks fabulous I wish I had an oven I have an air fryer I wonder if I could finish it up in the air fryer I will have to try it I also cook with my eyes and I love that saying
Kudos to job both of you ❤️😍👍🥰💕💕
I would say you could try a small pan that fits your air fryer. Start on the stove, directly in this pan and finish in your air fryer. Not a perfect scenario but manageable 😊
@@DoutoraCozinha I have been without an oven for a year and with an air fryer for a year
I bought a brand new thousand dollar gas Frigidaire stove
And my flame in my oven is a foot high and I can’t get anyone to fix it 🙁
I live in the bush in Alaska so I bought an air fryer
( live on a generator )
and I have really learned to cook in the air fryer 🤪
I pray someday someone will fix my oven it’s never even been used but once and it’s brand new thousand dollar oven from Frigidaire
I wouldn’t buy a Frigidaire again for anything and I really love my new stove
I don’t know about the oven haven’t had a chance to try it 😒🙁😏 Thank you for your help and have a wonderful life with that wonderful job and thank you for the wonderful recipe you are an amazing chef 😋😍🥰
@@susanhafner6906 check the gas releaser. Maybe the problem is not in the stove, but in the piece that is sending too much gas.
@@DoutoraCozinha I think your correct I feel exact same thing
Is wrong
I keep telling my husband that very same thing
Thank you for your advice I can’t tell you how much that means to me 🥰😍😃
This looks so good! I can't wait to give this a try!
If you're interested I have a new cooking channel and it has lots of good recipes as well. Thank you
Delicious ❤
really delicious, but mine wasn't quite like their's in consistency ...I will try again! Very very flavorful!
I love love love a braised chicken dish, of any kind😊
Looks good, don't like tarragon so might use thyme which I love.
Lovely recipie
Delicious recipe. It is very disappointing to see America's Test Kitchen still using vegetable oil. So harmful for people's health, and unnecessary considering the many great alternatives available.
I just substitute animal fat for everything but dressings where I use olive or avocado oil, the recipes still turn out great
Oooh can y'all do poulet a la creme next?
good recipe ladies.
Lots of variants for this dish, definitely a consistent, less fussy version though. Making it as a pan sauce (instead of braise) is my preference but either should be great.
Erin said the dish is finished with a touch of cream at 0:28. However, cream is not mentioned in the video or the written recipe. I'm assuming she means butter.
@@sandrah7512 She should have explained what you wrote. BTW, I made the dish with butter. It was very good, but I think cream would also be good as well.
In the beginning at :29 Erin says the dish will be finished with a touch of cream. But she didn't add any cream at the end?
What part of America is Erin's accent from? Sounds classic.
Did anyone else catch Marcus Wareing in the background at 2:45?
When they pick frosting off the sides of my house. I use this recipe on them.
Hello, I noticed that you use Tarragon. I understand that Tarragon has a kind of licorice taste. I'm trying to imagine what the final taste of this chicken is similar to. Can you say give us some idea? Thanks.
@@sandrah7512tarragon... the gateway herb
ADOBO FILIPINO !!!
WROOOOOOOONG
This is just Chicken Adobo in our country. The best in the world. Look up the recipe.
Look delicious ! Maybe i miss something but, where is the cream ?
Will a cast iron skillet work
No! A cast iron skillet would be great for browning the chicken but the combination of high acidity of the braising liquid (1/3 cup vinegar) and the cook time (30 minutes +) would impart a metallic taste to your sauce.
A well seasoned cast iron pan would definitely work. Cook the tomato paste with the sautéed shallots and garlic, then deglaze with the wine wine, reduce a little then add the stock and vinegar. This nonsense about cast iron leeching a metallic flavor is bogus.
Hello! Since I only have cast iron skillets I won't be trying this recipe but it looks fantastic and one day would like to try it. BTY really love your show.
I'm planning on using my cast iron skillet. Why do you think you should not use it?
@@sophiafatcat I used my cast iron skillet and it turned out AMAZING!
This was also a first class titanic dish!
Almost Philippine adobo
Need a take out option :-)
Hello❣️
A couple of questions.
1. Does the alcohol cook out, or should I not serve this to my friends who don't consume alcohol?
2. One of my friends doesn't eat chicken (textural reasons). Any other critters that would work?
As for number 1, the alcohol will absolutely cook out with that cooking time. Possibly still a problem if they don't drink alcohol for religious reasons, but if they just don't drink, no issues at all.
find new friends. JK
@@infin1ty850 Thanks for the information! One of my friends will be celebrating 38 years of sobriety in December (and I don't want to ruin THAT!).
The white wine does add flavour to the sauce (there’s a reason why wine is at the heart of French cooking) but you could leave it out and still have a pretty tasty dish, though it won’t be exactly the same. Add a bit more chicken broth instead; but probably you won’t need a full extra cup to make up for the volume of the wine.
you could maybe try a NA White wine?
If you don’t have any white wine you can use vermouth 😂
She was serious. Dry vermouth. It doesn’t go bad in the pantry. Julia Child used it a lot.
@@nanabanana6407 My understanding is that while the higher alcohol content of vermouth and other fortified wines means they have a longer shelf life, they still go off relatively quickly once opened, particularly if not refrigerated after opening. I imagine the best thing for cooking would be to stock airline style single serving (50ml) bottles of vermouth -- if such exists (that's what I use for making pan sauces with brandy or bourbon -- I don't really drink hard liquor, I just sometimes cook with it).
"Eating with the eyes"
4:30 the editing here is a bit on the nose, but we'll play along
👌🏾👌🏾👌🏾👌🏾👌🏾
She can taste it with her eyes. Yes, we eat firstly with our eyes. Then with our nose. Only lastly with our mouth
Always crush garlic before mincing dudes! It's all about the oils man.
Mmmmmmmmmnyummmmmmmy❤
every step is wrong , i don't know what it is but definitely not a chicken in vinegar.
You know who makes this every couple of weeks? NE volunteer fire departments. Vinegar, eggs, oil, and salt. Not so fancy now is it......
The horizontal cuts on the shallot do literally nothing. Why do so many chefs waste their time with that needless extra step?
The more important question would have been: Why make chicken with vinegar. Poor chicken.
Despite the smiles and chatty banter between these two I sense some tension/dislike from Erin towards Julia.
195 is overcooked?
You'll want to drop those tongs and wipe that edge of the pan after pouring the oil so you don't have the possibility of a grease fire.
Ack, lost me at tarragon. I just don't care for it, but would love this recipe without it.
You said that cream is an ingredient but you never put cream in. Also chicken at 195 deg is overcooked!
Wtf not at all
Who knew Hillary Clinton did cooking videos...I thought she only knew how to cook hard drives
But not as tasty
Way too acidic, possibly because of the use of tomato paste and the vinegar at the end. I recommend tasting with your mouth next time.
lol All you have to do is present a very basic meal to Americans in another language and it's automatically an "exquisite dish" that costs $500
Tomato paste and Vinegar! That is alot of acid.
I can't eat chicken because I'm gluten free.
Chicken has gluten?
@@denisenilsson1366 Technically it's known as "cluckten"
@@getoffmydarnlawn Maybe I'm thick. . . Really?
@@denisenilsson1366 If you're curious, next time you go to the market ask the person at the meat counter to point you to the cluckten-free chicken.
I think you're pulling my leg.
Oh what a condescending woman😮
can i substitute the vinegar with anything?
6:25 Richard into butt face and noise.