Poulet au Vinaigre - Chicken with Vinegar and Onions

The chicken dish is simply delicious, the onions and vinegar are a wonderful combination especially when paired with the cream to balance it.

Yield:

Serves 6-8

Ingredients

1. 3 Tbsp unsalted butter
2. 2 med-small yellow onions, thinly sliced (about 2 1/2 cups)
3. Kosher salt and freshly ground black pepper
4. 3 Tbsp Champagne vinegar
5. 1 4-lb chicken, cut into 8 pieces
6. 1/2 cup all-purpose flour
7. 2 Tbsp extra-virgin olive oil
8. 1/2 cup dry white wine, such as Sauvignon Blanc or Pinos Gris
9. 2 tsp. chopped fresh tarragon leaves
10. 2 Tbsp creme fraiche (or heavy cream)

Directions

1. In a 12-inch skillet, melt 2 Tbsp butter over medium heat. Add the onions, sprinkle with a couple of big pinches of salt and a few grinds of pepper, and stir to coat the onions.
2. Cover, reduce heat to med-low, and continue to cook, stirring occasionally, until the onions are tender and lightly browned, about 20-25 mins. Remove from pan and set aside.
3. Add 1 Tbsp of the vinegar and stir with a wooden spoon to dissolve any browned bits on the bottom of the pan. Pour the vinegar into the onions and set aside.
4. If using chicken parts, cut each breast crosswise into two equal-size portions and trim any excess fat or skin from the thighs. Rinse and pat dry.
5. Spread the flour in a pie plate, and season the chicken pieces with salt and pepper.
6. Set the skillet over med-high heat and add the olive oil and the remaining 1 Tbsp butter. While the butter melts, dredge half of the seasoned chicken pieces in the flour, shaking off the excess. Set them skin side down in the skillet. Brown, turning once, until the skin is crisp and the chicken is evenly browned, 6-8 mins total. Transfer chicken to platter and repeat with remaining chicken.
7. When all the chicken is browned, pour off all of the fat. Return the skillet to med-high heat, add the wine, and scrape the bottom of the pan with a wooden spoon to dissolve the drippings.
8. Add the remaining 2 Tbsp of vinegar, the sauteed onions, and 1 tsp of the tarragon.
9. Return the chicken pieces, skin side up, to the skillet, arranging them in a single snug layer. Partially cover, leaving a small gap for the steam to escape, and lower the heat to maintain a low simmer. Continue to simmer gently, turning every 10 mins, until the chicken is tender and cooked through, about 30 mins total.
10. Transfer the chicken to a platter. Increase the heat to a more rapid simmer, and stir in the creme fraiche (or cream); the sauce may appear broken at first, but it will come together.
11. Add salt and pepper to taste. Add the remaining tarragon and spoon over the chicken to serve.

Notes