Fricassee of Chicken with Wine Vinegar

Fricassée de poulet au vinaigre de vin

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Moderately expensive



  • 1 white-fleshed chicken of 2 kg ( lb) cleaned and divided into four pieces
  • 250 ml (scant half-pint) white wine vinegar
  • 250 ml (scant half-pint) red wine
  • 500 g (1 lb 2 oz) yellow onions
  • 2 cloves of garlic
  • 2 ripe tomatoes of 100 g ( oz) each
  • a bouquet garni made up of celery, a sprig of thyme, a small bayleaf, a few sprigs of parsley, tied together with a thread
  • 60 g (2 oz) butter


  1. Peel the onions and cut them in fine rounds. Put them in an enamelled cast-iron casserole with 15 g (½ oz) butter and 2 tablespoons water. Cover and cook over gentle heat for about 30 minutes, stirring from time to time with a wooden spoon to make sure they do not stick and burn. If they start to brown add 2 more tablespoons of water and reduce the heat. While the onions are cooking remove the stalks of the tomatoes, cut them in half horizontally and press with your palm to expel excess moisture and seeds. Chop coarsely into dice. Peel and crush the cloves of garlic. When the onions are cooked, add the tomatoes and cook a further 5 minutes. Then remove from the heat and keep the casserole warm with its lid on, having first buried the bouquet garni and the cloves of garlic in the middle of the onions and tomatoes.
  2. Put 15 g (½ oz) of butter to heat in another enamelled cast-iron casserole. Season the pieces of chicken on all sides with salt and pepper and put them in the casserole. Let them brown rapidly on all sides, and then place the pieces in the first casserole (1) on top of the bed of tomatoes and onions. Return the casserole to a gentle heat and cook, covered, watching carefully to see that the liquid does not all evaporate. The chicken should remain on top of the vegetables, cooking in the steam alone. After about 25 minutes, when the chicken is done, put the pieces on a plate and keep hot.
  3. While the chicken is cooking, heat the 15g (½ oz) butter in the casserole in which the chicken has browned and pour in the wine vinegar. Reduce until it forms a syrupy glaze and then add the red wine. Reduce again until there are approximately 5 tablespoons of liquid left. Remove from the heat.
  4. Remove the bouquet garni from the vegetables in the first casserole (1) and liquidise the contents, or sieve them through a mouli-légumes. Pour the resulting purée into the second casserole containing the wine and vinegar reduction (3). Bring to the boil briefly and strain the sauce through a fine wire sieve. Return to the casserole and add the pieces of chicken, which you have kept hot, together with the juices that will have run out of them. Allow to simmer for 5 minutes and then, away from the heat, add 15 g (½ oz) of butter swirling the sauce round in the pan. Finish by adding more salt and pepper if necessary.

Recommended wines

  • Beaujolais or red Burgundy (Morgon, Brouilly, Moulin à Vent or Volnay)

Serve the dish steaming in its casserole.