Poulet Au Vinaigre (Chicken in Vinegar Sauce)

A cozy and rustic dish from Lyon, with a sauce that's unlike any other.

After a sun-drenched week in Lisbon, we were met with a sharp dose of reality back in Brittany—frigid temperatures that made it clear winter isn’t done with us just yet. So, for now, we’re still leaning on our cold-weather staples: soups, stews and gratins… anything to keep us cozy while we daydream of spring.

Today, I thought we’d indulge in a classic French chicken stew that feels just right for this kind of weather. It’s lesser-known outside of France, but if you haven’t tried it yet, it might just surprise you: Poulet au Vinaigre (Chicken in Vinegar Sauce). It certainly caught Marc off guard when I first suggested it. "Chicken… avec du vinaigre?" he asked, raising an eyebrow. But I told him to trust me—and let’s just say after the first bite, he was completely won over!

Poulet Au Vinaigre (Chicken in Vinegar Sauce)

More French Chicken Recipes you may like…

• French Chicken Marengo

• Classic French Coq Au Vin Rouge

• French Roast Chicken (Poulet Rôti)

• French Chicken and Mushroom Pie (Tourte)

• Chicken Chasseur (Classic French Hunter’s Chicken)

• Braised Chicken Thighs with Garlic and Onion

• Chicken Breasts in Creamy Mushroom Sauce

• Creamy French Tarragon Chicken

• Poule Au Pot (Chicken in a pot)

• Creamy Chicken Fricassée à l’ancienne {for paid subscribers}

• Moroccan Chicken Pastilla {for paid subscribers}

About Poulet Au Vinaigre…