Poulet Sauté au Vinaigre de Vin

Sauté of chicken with vinegar, tomato and garlic

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

Chicken with vinegar is an ancient recipe, dating from the middle ages before lemon was available to add acidity. This version is deceptive: though it contains fifteen cloves of garlic, their flavour blends and becomes almost undetectable in the sauce. I like to make this in summer, when tomatoes are at their best and hot weather makes the slight sharpness of the sauce welcome.


  • 1.5 kg (3 lb) roasting chicken, cut in 8 pieces
  • 60 g ( oz) unsalted butter
  • 15 cloves of garlic, unpeeled
  • 300 ml (½ pint) red wine vinegar
  • 500 g (1 lb) ripe tomatoes, chopped coarsely 1 tablespoon tomato purée a bouquet garni
  • 250 ml (8 fl oz) chicken stock, or more if needed
  • salt and pepper


    Season the chicken pieces with salt and pepper. In a large sauté pan with a lid heat 25 g (1 oz) butter until it foams. Add the pieces of chicken, skin-side down, starting with the legs and thighs because they need the longest cooking. When they begin to brown, add the wing pieces and finally the breast. After about 10 minutes or when all are brown, turn them over and brown the other side for 1–2 minutes.

    Add the garlic, cover the pan and cook over a low heat for 10 minutes. Holding the cover on the Pan to prevent the chicken falling out, pour off the excess fat. Add the vinegar to the pan and simmer, uncovered, for about 10–15 minutes until the sauce is well reduced. Add the tomatoes, tomato purée and bouquet garni, cover and simmer for 10 minutes more, or until the chicken is tender. Transfer the chicken to a serving dish, trimming the leg bones with poultry shears or a knife to neaten them, and keep it warm.

    Add the stock to the pan and simmer the sauce uncovered until it is thick and concentrated, about 5 minutes, and then if the garlic is not soft, cook it for 5–10 minutes longer. Work the sauce through a sieve, pressing hard to extract the purée from the garlic. The chicken, and sauce, can be kept for up to three days in the refrigerator, or can be frozen. If you are doing this, reheat the chicken in the sauce if necessary and taste it for seasoning. Take it from the heat and arrange the chicken pieces on a serving dish.

    To finish, whisk the remaining butter into the sauce in small pieces, taste it for seasoning and spoon it over the chicken. Sprinkle the dish with chopped parsley and serve at once.