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Dinner Done, Chicken in Cider Vinegar Sauce

9:31 AM, Apr 14, 2010   |    comments
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Tampa, Florida - Audra Nasser of Tampa's Dinner Done creates a French dish that is rich in taste.

Chicken in Cider Vinegar Sauce (Poulet Au Vinaigre)

French style comfort food!  A deliciously tangy sauce over roasted chicken.



You'll Need:


1 whole chicken, skinned and cut into pieces

Salt and pepper to taste

2 Tbsp butter

2 Tbsp olive oil

2 Tbsp minced garlic

¼ cup sliced green onion

½ cup apple cider vinegar

1 cup white wine

1 ½ cups chicken stock

1 Tbsp tomato paste

2 Tbsp cornstarch dissolved in 4 Tbsp water

Chopped parsley for garnish



To Prepare:


Preheat the oven to 350F.  Season the chicken with salt and pepper.  Heat butter and olive oil in a large skillet over medium-high heat.  Brown the chicken for 6-8 minutes, turning once and then transfer to a greased casserole dish. 


In the same skillet over medium heat, add garlic, green onions and sauté for 1-2 minutes.  Add wine, vinegar and deglaze the pan, stirring in all the flavorful brown bits in the bottom of the pan.  Simmer 3-5 minutes until the sauce reduces slightly, then whisk in the chicken stock, tomato paste and cornstarch. 


Reduce heat and let simmer 5-7 minutes more until sauce again thickens slightly.  Pour over chicken and bake 35-40 minutes until cooked throughout, reaching an internal temperature of 165F.



Did you know?  Poulet Au Vinaigre is of the great poultry dishes from Lyons, France.  It was originally a peasant dish.


Nutritional Info Per Serving:  Serves 4. 299 cal, 6.4g fat (2g sat), 118mg chol,878mg sodium, 11g carb, 1g fiber, 2g sugar, 38g protein.  Nutritionals calculated based on 1 tsp salt; 1 tsp pepper.  Counts will vary depending on actual ingredients used and size of chicken.


Nutrition Notes:  Significantly lower sodium in this dish by using a low-sodium chicken broth and substituting your favorite salt substitute for table salt.



Dinner Done! - 813.264.7700

Tampa - Brandon - Centreville, VA


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