If you’re searching for a dish that delivers both crispiness and a tangy punch, look no further than Crispy Skin Chicken with Vinegar. This recipe is inspired by classic French cuisine, known for its simplicity and use of high-quality ingredients. The star of the dish is the crispy-skinned chicken, seared to perfection, paired with a rich sauce made from a unique combination of vinegar, herbs, and a touch of cream. The tang of the vinegar cuts through the richness of the chicken, creating a beautifully balanced dish that’s sure to become a household favorite.
What makes this recipe stand out is the golden, crispy skin of the chicken, achieved by carefully searing the meat at just the right temperature. The sauce, made with white wine and a blend of vinegars, adds depth and complexity without overpowering the dish. It’s an ideal meal for a cozy dinner or a special occasion, bringing a little French elegance to your table. Plus, it’s surprisingly easy to make, so you don’t need to be a culinary expert to enjoy a restaurant-quality dish at home.
Ingredients
For the chicken and sauce:
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 small onion, finely chopped
1/2 cup white wine
1/4 cup red wine vinegar
1/4 cup white wine vinegar
1 cup chicken broth
1/4 cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons fresh parsley, chopped (for garnish)
Salt and freshly ground black pepper, to taste
Directions
1. Prepare the Chicken
Pat the chicken thighs dry with a paper towel to remove any excess moisture. Season generously with salt and freshly ground black pepper on both sides. This will help the skin become crispy when seared.
2. Sear the Chicken
Heat a large skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted and is slightly foaming, place the chicken thighs skin-side down in the skillet. Cook for about 7-10 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set aside.
3. Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil if needed. Add the minced garlic and chopped onion. Sauté for about 3-4 minutes, or until the onion becomes soft and translucent. Pour in the white wine, scraping the bottom of the skillet to deglaze and release any flavorful bits stuck to the pan.
4. Add the Vinegars and Simmer
Stir in the red wine vinegar and white wine vinegar, letting the mixture simmer for about 2 minutes until the liquid reduces slightly. Add the chicken broth and Dijon mustard, stirring well to combine. Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
5. Simmer Until Cooked Through
Lower the heat to medium and let the chicken simmer in the sauce for about 15-20 minutes, or until fully cooked. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the skillet once done and set aside.
6. Finish the Sauce
Increase the heat to medium-high. Stir in the heavy cream and fresh thyme, allowing the sauce to thicken for about 3-5 minutes. Adjust seasoning with salt and pepper as needed. Once the sauce has reached your desired consistency, remove it from the heat.
How to Prepare
1. Dry and Season the Chicken for Perfect Crispiness
To achieve the crispiest skin, make sure to pat the chicken dry thoroughly. Seasoning generously with salt draws out moisture, which helps in creating that perfect golden skin.
2. Cook the Chicken in a Hot Skillet
Ensure the skillet is hot before adding the chicken thighs. This quick sear locks in the juices, ensuring the meat remains tender while the skin becomes beautifully crispy. Don’t overcrowd the skillet, as this can cause the chicken to steam rather than sear.
3. Let the Sauce Simmer and Thicken
After adding the vinegars and broth, give the sauce time to reduce and concentrate in flavor. The addition of cream at the end smooths out the sharpness of the vinegar, creating a sauce that’s rich but not overwhelming.
Preparation Time
Searing chicken: 15 minutes
Cooking sauce: 20 minutes
Simmering and finishing sauce: 15 minutes
Total time: Approximately 50 minutes
Servings
This recipe serves 4 people, making it perfect for a family dinner or a small gathering.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used if you prefer white meat. However, bone-in, skin-on thighs are recommended for the best flavor and crispy texture.
2. What if I don’t have red wine vinegar?
You can substitute red wine vinegar with additional white wine vinegar or apple cider vinegar. Each will give a slightly different but still delicious tang to the sauce.
3. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
4. Can I make this dish ahead of time?
Yes, you can make the chicken and sauce ahead of time. Keep the chicken separate from the sauce to maintain its crispiness, and reheat in the oven before serving.
5. Can I add other herbs or spices?
Certainly! Feel free to customize the dish with herbs like rosemary, sage, or tarragon for a different flavor profile. A pinch of crushed red pepper can also add a subtle heat.
