In this video recipe tutorial learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France. Get the recipe: [ Ссылка ]
👨🍳Join my online French cooking classes : [ Ссылка ]
The dish consists of sauteed chicken cuts cooked in a sauce made with red wine vinegar, white burgundy wine and home made chicken stock. When the sauce is done the acidity level is adjusted by adding a generous serve of cream. The result? A one of a kind tangy, creamy chicken recipe.
Best served with pilaf rice, macaroni gratin or pan fried green beans.
You can also drink the wine you use to make the sauce so make it a good one. Ideally, a maconnais wine or white burgundy.
recipe for 4 people:
Ingredients:
8 pieces of chicken (breast , legs and thighs)
1 medium sized onion roughly chopped
1 shallot roughly chopped
2 cloves of garlic
2 table spoons of freshly chopped tarragon
1 tablespoon of tomato paste
400 ml of liquid cream (heavy whipping or double cream)
500 ml of chicken stock
400 ml of white burgundy wine
200 ml of red wine vinegar (or tarragon vinegar)
Salt and pepper to season the meat
1 tablespoon of butter and oil to cook the meat
**************************************************************
GET THE WRITTEN RECIPES ON MY WEBSITE:
[ Ссылка ]
**************************************************************
HOW YOU CAN HELP ME GROW THIS CHANNEL:
- Become a subscriber and click the bell icon so you never miss a
cooking tutorial
- Sign up to my Patreon page and join the FCA community:
[ Ссылка ]
- Spread the word about the channel and the website
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene): [ Ссылка ]
Heavy duty cutting board (wood):
[ Ссылка ]
Essential utensil set:
[ Ссылка ]
Kitchen scales Us Oz and metric grams:
[ Ссылка ]
Measuring cups set:
[ Ссылка ]
Set a quality fine mesh sieve:
[ Ссылка ]
Great starter cookware set (tri-ply clad):
[ Ссылка ]
A good nonstick pan:
[ Ссылка ]
A Great cast iron enameled French made pot (Staub): [ Ссылка ]
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
[ Ссылка ]
Forged knife set (mercer culinary):
[ Ссылка ]
Fibrox knife set (victorinox):
[ Ссылка ]
GREAT CULINARY BOOKS THAT WILL IMPROVE YOUR COOKING
******************************************************
The professional chef:
[ Ссылка ]
Le garde manger:
[ Ссылка ]
Paul Bocuse Institute culinary book:
[ Ссылка ]
The complete robuchon:
[ Ссылка ]
The professional Patry chef:
[ Ссылка ]
Baking and pastry, mastering the art:
[ Ссылка ]
Beautiful French Pastry recipe book:
[ Ссылка ]
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
[ Ссылка ]
Larousse gastronomique:
[ Ссылка ]
Le repertoire de la cuisine (in english):
[ Ссылка ]
World atlas of wine:
[ Ссылка ]
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
[ Ссылка ]
MICROPHONE:
[ Ссылка ]
HANDHELD CAMERA:
[ Ссылка ]
DSLR PHOTO CAMERA:
[ Ссылка ]
PORTRAIT LENS:
[ Ссылка ]
MACRO LENS:
[ Ссылка ]
