Written By Sophie Fenlon Main course / Recipes Jun 27, 2019 Sophie Fenlon’s Poulet au Vinigre SHARE VIA: Facebook Twitter PinterestA classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on the classic, preparation time is 15mins, and cook time is 20mins. I have used the famous ‘Poulet de Bresse’ in this recipe, but any local/organic chicken can be easily substituted. INGREDIENTS:1 4lb organic chicken, cut into 10 pieces2 tbsp butter1 tbsp canola oil 1 cup red wine vinegar2 shallots, sliced4 sprigs of thyme3 whole garlic cloves4 peppercorns ¼ cup fresh parsley2 fresh bay leaf1 Tbsp butter¾ cup crème fraiche METHOD: Pre-heat oven to 425f.In a deep cast iron skillet, heat the butter and oil together over medium-high heatSeason chicken pieces with sea salt & cracked pepperBrown the meat, and set aside once golden all overDrain off the excess fat in the pan. *very importantAdd garlic cloves, bay, and thyme – lightly caramelize.Deglaze pan with red wine vinegar and shallot slices, reduce by ¾Turn down heat to medium and stir in crème fraiche, and the rest of the butterReturn the chicken pieces to the pan – place lid on skillet and bake in the oven for 18 minutes, or until chicken is cooked throughFinish with parsley, and serve with crusty bread, lentils, rice or roasted potatoes. A Brief History on ‘Poulet de Bresse’:The chickens of the Bresse region have for years held a status of high reputation, and in France, they are sometimes referred to as “the queen of poultry. These healthy chickens earned legal protection on Dec 22 of 1936 and gave them the reputation of being the best quality chicken in the world.Production and breeding is overseen by the “Centre de Sélection de la Volaille de Bresse” and farmers must follow strict rules in order to qualify their birds for the ‘Bresse’ status. chickenFoodFranceletterslettersfromlyonLyonrecipesophiefenlon SHARE VIA: Facebook Twitter Pinterest Written By: Sophie Fenlon ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More Comments are closed.