Chicken in Red Wine Vinegar

Chicken cooked in red wine vinegar

When I moved to France, Romain dubbed me “chicken man,” because I was always ordering, or buying, chicken. It’s not that the French don’t eat or like chicken, it’s just that it’s considering rather common fare, and not really something that is given a lot of attention. Americans love chicken, not just in our beloved fried chicken, but in lots of other preparations. I’m not sure why we took to it with so much fervor, but I’m guilty of liking it quite a bit. When I want something meaty, but not too heavy or “beefy,” chicken certainly fits that bill.

There are a few notable restaurants in Paris that serve roast chicken: at L’Ami Louis, the poulet rôti will set you back 95€. And no, I’ve not had it, for a variety of reasons. (One of which, of course, is the price.) But few Parisians order roast chicken when dining out because the spit-roasted poulet rôti you buy at the markets and at butcher shops is so much better than what you can make at home. And most butchers and volaillers know that if they put that rotating spit outside their shop, it’s hard for passers-by to resist going home without one. Although my butcher also has lamb’s heads on the spit and they keep trying to convince me to try one of those instead. For a variety of reasons, one being that I don’t feel comfortable picking around teeth and jawbones to have my dinner. And I’m not sure my other-half would be so happy if he opened the bag, expecting a roast chicken, and instead was greeted by a lamb face staring back at him.

Chicken cooked in red wine vinegar

Even though I said that French people don’t eat chicken when they go out with the same zeal that Americans do, a classic French dish that I first had many, many years ago at a bouchon in Lyon is chicken cooked in red vinegar. It’s a wonderful dish and a little break if you’ve been making the same chicken (or lamb head) dishes, over and over and over again.

One thing that doesn’t get a lot of press is vinegar. People talk endlessly about olive oil, but vinegar – its less-glamorous cousin – gets short shift. Vinegar is pretty inexpensive and, like olive oil, using a good one is one of those very easy ways to improve the flavor of your foods. Unlike olive oil, however, it won’t break the bank to buy decent bottle of vinegar.

When I was 9 or so, I had dinner at a friend’s house and his mother made a salad that was so good, I had to ask what was in it. She pulled out a bottle of Dessaux Fils red wine vinegar, which seems to no longer be made in France anymore, and I got my mother to upgrade from the supermarket-brand vinegar she was using. It even made the Good Seasons dressing that launched my career as a pastry-maker (I got to measure ingredients!), taste better.

I normally eschew tomatoes in the winter, and am not a fan of hot-house tomatoes. but I didn’t want to veer too much from this recipe, adapted from Bistro Cooking, a much-loved collection of recipes for classic French fare by Patricia Wells. Roma tomatoes are usually better, but I couldn’t locate any. But use those if you can. French chefs like to peel tomatoes, and I was gifted a nifty Swiss tomato peeler by Nick Malgieri, which I finally put to good use. Which worked better, uh…once I took the plastic edge guard off. D’oh!

Chicken cooked in red wine vinegar

Good French cooking doesn’t involve a lengthy list of ingredients, or even a Swiss vegetable peeler. But relies on coaxing out flavors from the few that you use. It’s also frugal: There’s nothing in this dish that’s going to break the bank. It’s just a few simple ingredients, simmered together on the stovetop, resulting in a soul-satisfying dish that’s hard not to like. Part of coaxing out the most flavor from meats and poultry involves browning the meat in butter or oil, which deepens the flavor of the sauce and flavors the meat.

Chicken cooked in red wine vinegar

French cooks (and Asian ones, come to think of it), often cut on-bone chicken breasts crosswise, creating two smaller pieces, which allows any marinade or other cooking flavors, to permeate the meat. This is just the kind of dish that you want in the winter. You can pair it with wide noodles, which soak up the sauce, or puree, or mashed potatoes, to the French. While chicken doesn’t always get the same love that we give it (nor do lamb têtes), they do love potatoes. So much so that when you see the word puree, it’s a given that it’s going to be potatoes. The side dish is up to you, but the red wine? That’s non-negotiable.

Chicken cooked in red wine vinegar

Chicken in Red Wine Vinegar Sauce
Print Recipe
Four to six servings
Adapted from Bistro Cooking by Patricia Wells If you want to use other pieces of chicken, feel free to. (This recipe can be made with 4 to 5 pounds, 2 to 2.25kg, of any bone-in chicken parts.) The chicken should get well-browned. The original recipe said to use a skillet but if you have a Dutch oven, I’d use that. If so, if you have one of those splatter screens, this is the time to use it. Should you not have a tomato peeler, cut an x in the bottom of the two tomatoes, plop them in a small pot of boiling water for about 30 seconds, then rinse them in a strainer or colander with cold running water. The skins will slip off. Cut them in half around the equator, squeeze out the seeds, and dice them into small pieces. Do-ahead folks will love this recipe as it’s just as good the second day. You can let the chicken and sauce cool, then refrigerate. Rewarm the chicken and the sauce in a covered pot.
1 chicken cut into 8 pieces; two legs, two thighs and two breasts (with wings attached) split crosswise, at room temperature
Salt and freshly ground black pepper
3 tablespoons olive oil
1 tablespoon, plus 3 tablespoons unsalted butter, at room temperature
1 cup (250ml) chicken stock
1 cup (250ml) good-quality red wine vinegar
2 medium tomatoes, peeled, seeded, and diced
Flat-leaf parsley, or another chopped herb, for garnish
1. Pat the chicken dry and season the pieces with salt and pepper.
2. Heat the olive oil and 1 tablespoon of butter over medium-high heat in a Dutch oven or wide skillet. When the oil is hot, brown the chicken parts in two batches, starting them skin side down, turning them only when they are well-browned on one side. Once the pieces from the first batch are well-browned on both sides, remove the pieces and put in a bowl or plate and cook the second batch. When the second batch of chicken parts are well-browned, put them with the other browned chicken pieces and pour any excess fat out of the pan and dispose of it properly. (Or use it to make bird suet.)
3. Add about one-quarter of the stock to the pan and scrape the bottom to lift and incorporate all the browned bits. Add the chicken to the pan – as well as any liquid in the bottom of the bowl or plate they were resting in – and the vinegar. (The original recipes warns of kitchen-cleaning vinegar fumes, so be prepared, although I didn’t experience that.) Cook over medium heat, turning the chicken pieces a few times, until the vinegar is reduced by about half, about ten minutes.
4. Add the tomatoes and the rest of the chicken stock. Reduce the heat to medium-low, cover, and simmer for about 20 minutes, turning the chicken pieces over midway during cooking, until the chicken is cooked through. To test, pull a piece of one of the thickest pieces of chicken meat away from the bone to make sure it’s fully cooked.
5. Add the remaining 3 tablespoons of butter, cut in pieces, to the warm pan liquid, swirling it around until the butter is melted. Taste, and add more salt and pepper if desired. Serve with wide noodles, sauteed greens like Swiss chard or kale, or mashed potatoes with some of the sauce. Sprinkle with freshly chopped parsley, or another favorite herb.

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  • December 14, 2015 3:00pm

    This looks delicious. We’re big chicken eaters, every which way. Agree with you big time on the vinegar. I also cut the breasts in half when I use them, although we’re chicken thigh fans. I am definitely going to try this, and probably with potatoes.

    • Sylvie Ogorek
      December 15, 2015 6:15am

      I have tried finding other food blogs to keep me occupied and no other one matches yours in terms of beauty of words, pictures, content and recipes. And to top of how perfect you are, not only do I have an easy recipe with vinegar (my fave) you give me a great tip on making suet. I buy plenty of bird suet and seed so know they will have some home made variety. Thank you!!!!

  • December 14, 2015 3:45pm

    Umm, isn’t it a little bit cannibalistic to make bird suet out of bird fat…? :)

    • John Batey
      December 14, 2015 4:45pm

      Our resident hawk regards your comment as harsh.

    • December 14, 2015 4:48pm
      David Lebovitz

      I didn’t think of that, but people often ask what to do with leftover bacon and other fats, and thought that suet was an interesting idea. I think as long as you don’t tell them, it’s okay ; )

      • Karen
        December 15, 2015 12:13am

        The crows here in New Orleans love discarded Popeyes fried chicken and perch in wait of tosses out bones.

      • Meanonsunday
        December 16, 2015 8:23am

        It was a more sensible suggestion than the one from NYC. Put it in a sealed non-recyclable container? What exactly would that be made from? The best I could come up with was the plastic liner from a cereal box that I could seal with a zip tie. Not something I would have handy every day.

    • December 15, 2015 3:46am

      I note that the recipe specifically calls for lard (pork fat) or suet (beef fat). Chicken fat is way, way too soft for this purpose.

      • December 15, 2015 10:41am
        David Lebovitz

        Then you can just put the fat outside and let the birds eat it. Or dispose of it in other ways.

    • Jeff
      January 2, 2016 4:43pm

      That’s what therapy is for. You’ve never seen a hawk take another bird for food, I take it.

  • JoAnn
    December 14, 2015 4:20pm

    Was just in Paris mid-November. I marveled to my husband more than once at how the French do potatoes better than anyone. Whether it’s a puree or tournee (sorry, I don’t know how do make my regular keyboard do French accent marks!), frite or gratinee…sheesh, they really cook them to perfection.

    • Amanda
      December 14, 2015 5:47pm

      If you have a Mac, hold down the alt/option key and then hit E for an acute, ~ for a grave, U for an umlaut, and I for a circumflex. And C for a cedilla. Don’t know what you do on a PC keyboard-sorry!

      • JoAnn
        December 15, 2015 3:06pm

        Amanda, you’re very thoughtful! But alas, I’m a PC user :-/ Even if I do learn how to find the accents on my keyboard, I use them so infrequently I’ll only forget. I’ll have to stick to using my ipad and iphone with their international keyboards, lol!

      • Bebe
        December 15, 2015 6:05pm

        On my Mac Pro Retina, just holding down the key for a moment brings up those options. For a long time I didn’t know that feature was hidden in my keyboard!

  • ana lucia
    December 14, 2015 4:50pm

    David, I really like the photos you take. Everything seems delicious and make feel in a mood to cook…. or at least try to cook.

  • Jamie
    December 14, 2015 5:14pm

    I really want to make this as I love vinegar and this seems like a really interesting dish. But my boyfriend really can’t stand tomatoes (I promise, he has other qualities that make up for it). Is there anything I can sub for the tomatoes or should I just make this for a night when he is out of town?

    • December 14, 2015 5:17pm
      David Lebovitz

      You could make it without the tomatoes. They add a little texture and soak up the vinegar, and are nice, but perhaps some spring onions, mushrooms and even bits of gently sauteed bacon would be a good swap out. (sounds like you should try to keep that boyfriend!)

  • Tanya Dobbs
    December 14, 2015 5:19pm

    This dish is very similar to the one my Italian mother-in-law taught me many years ago. Instead of tomatoes I use an onion, diced along with some dried parsley, garlic, basil and oregano. And, instead of potatoes or noodles, I use brown rice. I have to say that the rice along with the sauce from the chicken are marvelously together.

  • William
    December 14, 2015 5:29pm

    Many thanks for this very nice article :)
    I am from Lyon, and I was recently looking for ‘the’ recipe of poulet au vinaigre, and I found this very instructional article, where 10 recipes of poulet au vinaigre from the most famous french chefs are compared:

  • Stephen Willis
    December 14, 2015 5:36pm

    I have read that Dessaux is out of business and people recommend either Roland or Dutour.

    • December 14, 2015 5:43pm
      David Lebovitz

      I did some searching around the internet to where it’s available and couldn’t find any so perhaps that’s true. However there is a Tunisian company making vinegar under that name, that I linked to, but not sure it’s the same. Some sleuthing saw that it was bought by Amora in 1965, but not sure the original is still around.

  • Cathy
    December 14, 2015 5:37pm

    Looks excellent. I used to make a carrot, chicken, fresh ginger and tomatoes dish, served with mashed potatoes dish that I forgot about. Must dig out the recipe. Also tasted better the second day.

  • phyllis
    December 14, 2015 5:41pm

    You might want to try Madeline Kamman’s (remember her?) recipe which is based on the Lyon one. It uses vinegar too but not necessarily red, and a dollop of Dijon at the end, plus capers, no tomatoes. It’s usually hard to convince people that something with vinegar in the title is really really good.

  • phyllis
    December 14, 2015 5:50pm

    Chicken with Vinegar
    From Lyon
    Poulet de Bresse

    First popularized at La Mere Brazier
    Lex bonnes meres – run by women, step up from bistros in ambience, service and presentation of food. Bocuse worked at La Mere Brazier.

    Most wine vinegar sold in US has acidity of 7% – French vinegars are just 5%. Cut with water.

    2 T olive oil
    1 – 3 lb chicken, cut up
    Salt and Pepper
    1/4c minced Shallots or scallions (onion or garlic)
    1 cup good red wine vinegar (or Champagne, rice or white wine vinegar)
    1T+ butter
    1T+ dijon mustard
    taragon, thyme or bay leaves

    Pre heat oven 450.
    Add oil or butter to skillet. When hot cook chicken skin side down about 5 min until browned. Cook 3 min other side. Add tarragon, thyme or 5-6 bay leaves. Salt and Pepper.
    Place chicken on platter and put in oven. Cook 15-20 minutes. Turn off oven with door ajar.
    Pour most of juice out of skillet. Med High heat, add shallots, sprinkle with salt and pepper. Cook stirring until tender. Add vinegar and raise heat to high. Add 2T capers as it reduces. Add 1/2c water and cook another 2 minutes, stirring. Stir in optional butter.
    Return chicken to pan and turn in the sauce. Add dijon before serving.

    There seem to be endless variations on this recipe. So just offering the one I have used most frequently. It really is mouthwatering.

    • DavidMPDX
      December 15, 2015 2:06am

      From Cook’s Illustrated tests: “Domestic (USA) varieties of red wine vinegar are typically just 5 to 6 percent acetic acid, while imports are usually in the 7 percent range.”

  • Tricia
    December 14, 2015 5:53pm

    Takes me back decades to the first time I had this dish at Le Petit Truc just outside Beaune. Making it tonight!
    My curent favourite gadget is the Victorinox peeler – great for tomatoes and fuya persimmons.

  • December 14, 2015 5:53pm

    Bonjour David,

    I have a recipe for “Poulet au vinaigre” but I will try yours with pleasure as your recipes are always excellent.
    Now I will wait until Spring or early Summer as I am more and more environmental conscious ( and COP 21) and I do not believe in tomatoes, cherries, strawberries in December in Paris : expensive, tasteless most of the time and for sure a heavy carbon imprint. I also believe that tomatoes are full of water to help you during hot Summers ; in Winter I love my root vegetables…
    I am French and love chicken, a good alternative when you want meat but not red one. And we do have good Label A or AOP Bresse ones. I also enjoy pintades ( Guinea Fowl).
    Merci for your recipes, Bon Appétit

  • anne
    December 14, 2015 5:58pm

    Thanks for the reminder David. I used to make a recipe that used both red and white vinegars and fresh tarragon. Time to try this one and resurrect the old. Edmond Fallot makes a very good red wine vinegar. Searching for a white…any suggestions?

  • December 14, 2015 5:58pm

    perfect! I just started making my own vinegar, so I know I’ll be looking for more recipes that rely on it. Plus, I’m looking for more recipes that put my dutch oven to good use (I bought it with the best of intentions and don’t use it nearly enough!)

    so with this post…check…and check!

    (and…I’ll also be using it to make some shrubs…but that’s another topic..and I’ll be looking for taste-testing partners on those) :)

  • Rob
    December 14, 2015 6:09pm

    Glad I’m not the only one to not spot the edge guard on a new peeler… Earlier this year, for the first time I invested in a really pricey peeler – & almost returned it because it was so useless, just gliding over the vegetable skins…! Combination of failing eyesight, & not expecting such a thing to be there :(

  • soozzie
    December 14, 2015 6:14pm

    I have been making this recipe for years, and it has become a go-to recipe, quite good enough for company. I was gratified when our French friends mopped their plates clean and asked for the recipe. I find it improves the second day, and I try to make extra sauce for noodles, rice or bread, and frequently freeze portions for later use. I have to admit that I do not peel the tomatoes, and often use cherry tomatoes, and the earth has continued to spin. But do beware the vinegar cloud, it can be very intense.

  • Lynn D.
    December 14, 2015 6:15pm

    What red wine vinegar do you use? I also searched online and couldn’t find dessaux fils.

  • Lynn Ziglar
    December 14, 2015 6:29pm

    Butchers are few and far between in Atlanta. Lucky to live in France and shop. Our meet is packaged and delivered to stores. There is the Decatur International Farmsers Market for ordering. Thanks for the chicken in wine vinegar recipe…tonight!

  • eveange66
    December 14, 2015 6:51pm

    You can find good vinegars here (they ship international)
    which is an english version.
    Vinegards are very good and traditional (I may be biased as it comes from my region).
    Ditch the Maille stuff, too expensive for what they are and not worht it once you really know vinegards, mustard and others.
    And David, have you tried lapin à la moutarde (rabbit with mustard)? Easy to do and very good with the right ingredients.

  • Qwendy
    December 14, 2015 7:08pm

    As a Los Angeleno living in Brittany (go ahead, laugh) I just love chicken, potatoes (a local product), and vinegar! I was taught to elevate the flavors of almost any dish with a splash if vinegar from a Chef pal in LA on NYEve 1999 and have never looked back. You know how the chefs on Masterchef so often say that it “needs seasoning” (salt and pepper!) or “needs acid”? Well there you go! Chicken and potatoes taste quite different here, one has to really make an effort to find very tasty ones in the
    US, so this wonderful sounding dish is perfect! Thanks for a great recipe!

  • Rona
    December 14, 2015 8:22pm

    You might like Filipino adobo, which is chicken (or pork or some other protein) cooked in vinegar and soy sauce (and lots of garlic!). The original recipe just uses vinegar, but the vinegar/soy version is much tastier!

  • December 14, 2015 9:08pm

    Your peeler looks just like the one I peel potatoes with. I don’t quite know why you would need one for tomatoes, though – the skins practically fall off if you put them in boiling water for a minute (ditto peaches, and, although they take slightly longer, almonds).

  • Lynne Cloutier
    December 14, 2015 9:11pm

    I’ve been making the Wells recipe for years. Great with her scalloped potato recipe from same book

  • Myrna
    December 14, 2015 10:07pm

    I took a cooking class at Tante Marie’s in San Francisco while in high school and learned to cook a similar red wine vinegar chicken dish. Your recipe David, is up next dinner this week.

  • Marilynn
    December 14, 2015 10:39pm

    I am def going to try this recipe. Sounds delish. That said, I love Costco roast chicken. 5 bucks and filled with god knows what! Don’t judge me.

  • Dennis DiMuzio
    December 14, 2015 10:40pm

    David–Terrific article as usual. Two comments:
    1) I, too, fell in love with Dessaux Fils vinegar in the seventies. We were raised with commercial apple cider vinegar and the French vinegar was a revelation. I used it for many years and then it disappeared! I just looked it up and they were sold to Amora and closed in ’84.ZUT!

    2) The French method of cutting chicken leaving the wing attached to the breast is puzzling. The wings take far longer to cook to luscious tenderness than the breast, which dries out so fast. A stew/ragout of wings only is my favorite way to cook them.

  • Audrey
    December 15, 2015 12:05am

    Just cut the tomatoes in half, seed them if you must, then grate on a coarse grater straight into the pot. You are left with the peel in your hand.

    • December 15, 2015 10:42am
      David Lebovitz

      The problem with that is that you won’t get the diced little bits required for this recipe. Grating the tomatoes will create a pulp-like mass, rather than little bits floating in the sauce.

  • Gavrielle
    December 15, 2015 3:07am

    Yay for vinegar love! I discovered good sherry vinegar last year (divine), and am currently enjoying a wonderful champagne vinegar which is classing up a variety of dishes. In NZ, alas, they’re a bit spendy, and as for aged balsamics, eeek! Oh well, good ingredients are worth it.

  • Ann Tippitt
    December 15, 2015 3:54am

    We will be arriving in Paris on the 18th and will be staying in the Marais on rue Rosiers. Suggestions and/or advice? Thrilled to be making this trip. Open to ideas. Thanks for a great blog!

    • December 15, 2015 6:09am

      Bonjour Ann, I don’t want to step on David’s domain but if he does not have time to help you, I’d be delighted to do it as I live nearby, strolled the streets for hours, collected endless information on History, Architecture, art, food… Can help you for Marais, Haut Marais, Halles, Left Bank,, 9th….
      If you want my help just write to me : info at key2paris dot com reminding me that we “met” on David’s website…
      And welcome to Paris, enjoy your stay in the City of Lights

    • December 15, 2015 10:39am
      David Lebovitz

      Hi Ann: The Marais is centrally located so you can go in many directions as Paris is compact enough to get around easily. Much depends on what you are looking for in terms of price, cuisine, etc – check the My Paris page on my site which I update regularly for suggestions. On my Paris Pastry app, you can find my Top 25 favorite pastry shops in Paris, which is included in the free lite version. Have a great trip!

  • December 15, 2015 4:10am

    Thanks for a new twist on a chicken fix. And for the cutting on the breast pieces. Normally I avoid the breast meat, it’s simply not as moist as the dark meat. Something tells me that the acidity of the tomatoes and red vinegar will help to tenderize the white meat.

    I’m going with wild rice to accompany this.

    I’m going to bed now before I grab the car keys and head to the market for ingredients. I should never read one of your posts at bedtime. I gain calories simply by viewing the recipes.

    (Have you ever tried an orange vinegar atop freshly made vanilla ice cream? It’s illegal…OMG!)

  • Keka
    December 15, 2015 6:03am

    that’s a tomato peeler? we use that to peel potatoes at home in India! ;-)

  • Judith Basham
    December 15, 2015 8:49am

    You have done it again, David! Just when I feel over-whelmed by life’s small irritants and I read a post from you, I feel my spirits lift. Your style of writing from the heart, superbly squired with the ability of written expression never fails to find succour. The reference of paying €95 for a roast chicken brought me out of the doldrums. Oh yes, and you are one hell of a chef, I own all your books and many of the ones referred to in your always anticipated post. I wish you a “Happy” Christmas from England.

  • December 15, 2015 3:08pm

    This is one of my all time favorite chicken recipes. Found out about it by doing a cooking lesson with Patricia about 23 years ago in Paris. Brings back memories.

  • December 15, 2015 3:27pm

    Yummy! I make something similar but my boyfriend thinks I am crazy for using vinegar!

  • Rhea
    December 15, 2015 5:34pm

    Hello David ~ I am flight attendant and I have the good fortune to fly to Paris several times a month. I would like to know what is a good red wine vinegar to buy in Paris, also what mustard do you suggest ? I love reading your blog ~ it gives me great ideas to tour Paris !
    Thanks for your reply .

    • December 15, 2015 6:07pm
      David Lebovitz

      Most mustards I like you can get in the U.S. – Edmond Fallot is a good Dijon, but Amora is really popular and hard-to-get in the states, so worth picking up in France. Fallot red wine vinegar is really nice, available at G. Detou and other places, Laurent du Clos brand, and the house vinegar at Goumanyat is good. Hope that helps!

  • Bebe
    December 15, 2015 6:10pm

    We have OXO’s peeler. Not at all pricey. And with a blade similar to the one in your photograph. Years ago I believe it was Marcella Hazan who said one could peel a tomato by sort of zigzagging the peeler up the skin in strips. A gradual, slightly different move from peeling a potato or a carrot with the same too. Works like a charm.

    I never liked the result of old time peeling instructions that called for dunking in boiling water to loosen skins. Cooked the tomatoes. This slight zig-zag method works great. Almost like sawing the peeling off with the blades held flat against the skin.

  • Bebe
    December 15, 2015 6:10pm

    the same tool

  • Alice
    December 15, 2015 9:24pm

    I just made a loosely-adapted ‘take’ of this and omg! People are coming to my door just to tell me how amazing it smells! Used up the dregs of a few bottles of infused vinegars, added dried maitake, carrots, celery, parsnip and some melted tomato sauce that was in the freezer. Heavenly inspiration :)

  • Chris
    December 15, 2015 9:36pm

    For those who want The Other White Meat, my mother used to do something similar with pork chops — brown and braise with broth and vinegar. She used apple cider vinegar but that and the white stuff were all she usually had. I almost never eat meat nowadays but it was warming a cozy to remember that dish.

  • Victoria
    December 15, 2015 10:36pm

    I’ll have to try this — thanks. Patricia Well’s Bistro Cooking is one of my favorite cookbooks and one of the few that I keep in my kitchen. Everything I’ve made from it has been fabulous. Since it’s over twenty-five years old now, I’m guessing it’s a wonderful record of bistro cooking in Paris and France from bistros that no longer exist.

  • Cathy
    December 16, 2015 3:50am

    I made this for dinner tonight and was somewhat worried my husband and kids, who dislike all things sour, would not enjoy it. We all thought it was delicious–thank you David!

  • December 16, 2015 4:14am

    I bet this recipe with Camino’s red wine vinegar is going to make this really good. I’m sure you’ve got some.

  • December 16, 2015 10:02pm

    This looks really nice. Could try this for New Year

  • Kate
    December 17, 2015 10:26am

    I make the dish with balsamic vinegar. Unfortunately , it became too popular in the family. I made it so often, that I never want to eat it again, but I still have to make it for family gatherings.

  • Karen
    December 17, 2015 5:49pm

    I made this for dinner using boneless chicken thighs because that’s what we had in the fridge. To give it a little extra, I sautéed the chicken thighs first in almond flour. Then followed the recipe exactly. The house smelled strongly of vinegar for awhile – had to burn a Palo Santo stick to clear the air. My husband wanted to know what the heck I was cooking, turning up his nose with skepticism. The final story is we both loved the dish. It is so delicious!! Served it with whipped cauliflower. Will definitely make it again but maybe in the summer when I can open up the doors.

  • Margie C.
    December 18, 2015 4:40am

    Everyone, be careful when you use those extremely sharp serrated peelers–I’ve taken a divot out of my finger using mine and that is truly NOT a pleasant experience.

  • December 18, 2015 4:44am

    This is the exact crossroads of what I need: something new with chicken meets something good for winter that isn’t stew. Not that I don’t love stew, but a girl can only eat so much. I think I’ll make it this weekend but with cherry tomatoes as our tomatoes have been looking a little pale.

  • Joel
    December 18, 2015 8:37am

    Hi David. Love your blog… great pictures, recipes that seem scrumptious and accessible, and a sense of humor to top it all off. I’m wondering if you could suggest a red wine vinegar that is commonly available in the U.S. Thanks!

    • December 18, 2015 8:46am
      David Lebovitz

      It’s hard to recommend one particular brand or brands because I’m not sure what’s easily available to most supermarkets across the U.S. The best advice would be that if it’s over $3/bottle, it’s fine to use. Don’t mean to use price as a guide but most good vinegars cost at least that much. (But since you’re cooking it, there’s no reason to use anything that’s very expensive.) In France, the vinegar I buy is around €4+/bottle.

      • Joel
        December 21, 2015 10:43pm

        Thx for the guidance. Keep on blogging!

    • Lynn Ziglar
      December 22, 2015 4:23am

      Whole Foods and Fresh Market both in Atlanta ..checked shelves and found so many it became baffling. Some $30. Whew!
      Checked acidity % on labels and came up with one to try. The Dessaux ones I used for years…so sorry they are no longer available.

  • Virginia
    December 20, 2015 10:55pm

    Hi David, My husband and I excitedly prepared this easy dish and were very disappointed with the results. It didn’t look appetizing, and the taste was only so-so. We were preparing it the day ahead for company. Luckily we had another day to prepare a wonderful pork roast. I’ve tried 2 of your other recipes and was very happy with both so I continue to love your blog. Your chocolate pecan pie was a Thanksgiving hit!

  • Jessica
    December 28, 2015 2:53am

    Wow! This is an awesome recipe. I made it before going out on a windblown Alaska hike, and came home to this tangy delicious meal. I did not skin or seed the tomatoes, and I served it with noodles, mashed up leftover acorn squash and steamed baby bok choy. Served with red wine on a blustery winter’s day: nirvana.

  • Jessica Stern
    December 28, 2015 2:58am

    One more thing! At a local market in Anchorage, they have a chicken cut “Adobo Style” (we have a large Filipino population in Anchorage, Alaska). This worked out perfectly .. smallish pieces and I used the neck, liver, and heart to make the chicken stock). No question that this is one of the best meals I have ever made. Thank you!