Chicken with Vinegar (Poulet au Vinaigre)

🛒 Ingredients

• Chicken pieces (thighs and drumsticks) 300 g · 576 kcal
• Smoked bacon lardons 38 g · 188 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Canned crushed tomatoes 100 g · 25 kcal
• Red wine vinegar 38 g · 8 kcal
• Chicken stock 75 g · 8 kcal
• Olive oil 7 g · 63 kcal
• Fresh thyme sprig 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot or Dutch oven, cook the lardons over medium heat until crisp; remove with a slotted spoon and set aside, reserving the rendered fat.
2. Add olive oil to the pot if needed, then brown the chicken pieces on all sides until golden, working in batches if necessary; remove chicken and set aside.
3. Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant, about 5-7 minutes.
4. Pour in the red wine vinegar and bring to a simmer, scraping up any browned bits from the bottom of the pot; cook for 2-3 minutes until slightly reduced.
5. Stir in the crushed tomatoes, chicken stock, fresh thyme, and bay leaf. Return the chicken pieces to the pot.
6. Bring to a gentle simmer, then cover and cook for 40-45 minutes, or until the chicken is tender and cooked through.
7. Remove the bay leaf and thyme sprig. Stir in the reserved crispy lardons and serve hot, ideally with potatoes or crusty bread.