Poulet saute au vinaigre from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

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Notes about this recipe

  • kbrooks on February 05, 2025

    Used bone in skin on thighs. Stayed nice and moist. Lovely sauce. Served with mashed potatoes.

  • chef.j on June 26, 2021

    Next time I'd use bone-in-skin-on chicken thighs and skip the butter when browning the pieces in the pan.

  • stephengk on March 02, 2017

    Subtle but distinctive flavour - Lovely. Also works well using couple of chicken breasts and scaling back other ingredients

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