RCP: Poulet au vinaigre - a french national treasure!

Yesterday night I made this classic french dish. "Poulet au vinaigre" is like Coq au vin and Foie Gras a french national treasure. Bon appetit!

Ingredients (serves 2):
2 chicken or guineafowl breast
250ml cream
50ml tarragon vinegar
1 glass white wine
350ml chicken fond
4-5 twigs tarragon
1 shallot

View picture and instructions: Preparation

P.S. Serve this dish with some nice carrots and a good baquette.

Wine: 2006 Ch. Doisy-Daene sec

It is a Sauvignon blanc from the master of white Bordeaux, Denis Dubourdieu

[Jenise]

Wine: 2006 Ch. Doisy-Daene sec

It is a Sauvignon blanc from the master of white Bordeaux, Denis Dubourdieu

Looks wonderful, vinegar is a very overlooked ingredient in savory, non-salad preparations. But you wouldn't serve this over rice or something so that there's a vehicle on the plate to absorb that wonderful sauce?

Jenise,

the chicken must absorb the sauce! In addition I served a very good french baquette for the sauce. And some sweet organic carrots on an extra plate.


Nice week-end,
Martin

Wine: 2006 Ch. Doisy-Daene sec

It is a Sauvignon blanc from the master of white Bordeaux, Denis Dubourdieu

Looks wonderful, vinegar is a very overlooked ingredient in savory, non-salad preparations.

Oh yes, also a splash of good old Aceto Balsamico gives some meat, pasta-dishes the extra kick.

[Jenise]

Well, this is going on our menu tomorrow night, Martin. I'll report back. Tonight I'm doing a nine course Asian menu.

WOW

BTW, don´t be shy by using tarragon vinegar! Of course you must find the right balance, but I added a splash extra at the end.

Good luck,
Martin

Apropos chinese food, by good friend Jon Wolfsthal from Washington D.C. has a nice asia blog called "All Taste Same". Here is a very interesting
way of learning to cook chinese dumplings.

http://alltastesame.blogspot.com/2008/0 ... years.html

Looks delicious Martin! I hope to make this soon as tarragon is one of my favorite herbs (especially with chicken)

I have never heard of chicken fond before (I thought the fond was the brown bits left in the pan when something is sauteed)...is it the same as chicken stock?

Maria,

for us in Germany fond and stock is the same.

Nice week-end,
Martin

P.S. I changed the name. Now it is called "stock"

[Jenise]

WOW

BTW, don´t be shy by using tarragon vinegar! Of course you must find the right balance, but I added a splash extra at the end.

Good luck,
Martin

Me, shy? (cough cough) No chance. I love vinegar, and these are flavors I'm quite familiar with--my favorite preparation for salmon includes a tarragon-and-vinegar based bechamel.

Me, shy? (cough cough) No chance. .