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Norman Poulet au Vinaigre (Chicken Braised in Cider Vinegar, Cream and Tarragon)
Classic culinary masterpiece of Normandy: golden pan-seared chicken simmered in an exquisite reduction of artisanal apple cider vinegar, sweet shallots, crème fraîche, and fresh tarragon leaves.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
servings
4
- Bone-in skin-on chicken pieces800 g
- Artisanal apple cider vinegar80 ml
- Shallots peeled and halved150 g
- French crème fraîche or heavy sour cream100 g
- Chicken broth150 ml
- Unsalted butter30 g
- Olive oil15 ml
- Fresh tarragon leaves chopped15 g
- Fine sea salt4 g
Preparation Steps
1
Melt butter and olive oil in a deep pan. Season chicken with salt and pepper, sear skin-side down for 7-8 minutes until crisp and golden. Flip, cook 4 minutes more, then transfer to a plate.
2
Add shallots to the pan and sauté 4 minutes until lightly browned. Pour in apple cider vinegar, boiling vigorously to reduce by two-thirds, scraping up all the caramelized fond.
3
Pour in chicken broth and return chicken. Cover and simmer gently for 20 minutes until cooked through. Remove chicken, whisk crème fraîche into the simmering sauce until velvety and thick. Stir in fresh tarragon, coat the chicken in the sauce, and serve warm.
Cooking Journal
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Nutrition Facts
per servingCalories
440
Protein
38g
Carbohydrates
5.5g
Fat
29g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
