Vinegar chicken with wholegrain mustard mash
Poulet au vinaigre is a rustic French dish made with crisp-skinned chicken pieces simmered in a rich sauce made with reduced vinegar – in this case Aspall Apple Cyder Vinegar – stock, white wine and cream. We like to serve it on top of a pile of creamy mashed potatoes made with wholegrain mustard.
Ingredients
Metric
Imperial
- 8 bone-in chicken thighs
- 3 shallots, diced
- 4 garlic cloves, grated to a paste
- 1 tsp tomato purée
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 200ml of cider vinegar
- 400ml of white Burgundy wine
- 500ml of chicken stock
- 1 tsp Dijon mustard
- 350ml of double cream
- oil, for cooking
- salt and pepper, ideally white pepper
Mustard mash
- 1kg Maris Piper potatoes, or King Edward potatoes, peeled and cut into chunks
- 50g of butter
- 50ml of milk
- 1 tbsp of wholegrain mustard
Garnish
- zest of 1 lemon
- sprig of rosemary, needles removed and very finely chopped
Method
Heat a dash of oil in a large, high sided frying pan and add the chicken pieces, skin side down. Cook until the skin is a deep golden brown
- 8 bone-in chicken thighs
- oil, for cooking
Flip the chicken pieces and cook briefly to sear the flesh side of the chicken
Move the chicken to a plate and add the shallots and garlic to the pan. Cook over a medium-low heat for a few minutes until softened – stir to prevent the garlic from catching
- 3 shallots, diced
- 4 garlic cloves, grated to a paste
Add the tomato purée and herbs and cook out, stirring, for 30 seconds or so
Add the vinegar, increasing the heat to medium-high. Allow the vinegar to bubble and reduce until syrupy
- 200ml of cider vinegar
Add the wine and reduce by a third
- 400ml of white Burgundy wine
Add the chicken stock and bring to a simmer, then stir through the mustard and pour in the cream. Check the seasoning and add salt and pepper, if needed (white pepper is nice in this dish)
- 500ml of chicken stock
- 1 tsp Dijon mustard
- 350ml of double cream
- salt and pepper, ideally white pepper
Turn the heat to low, then add the chicken thighs back to the pan, skin-side up and simmer over low heat until the chicken is cooked through
Place the potatoes in cold, salted water and bring to the boil. Cook for 20 minutes or until tender
- 1kg Maris Piper potatoes, or King Edward potatoes, peeled and cut into chunks
Mash the potatoes with the butter and milk, then stir through the mustard
- 50g of butter
- 50ml of milk
- 1 tbsp of wholegrain mustard
Mix together the rosemary and lemon zest. Serve the chicken thighs over the mustardy mashed potato and garnish with the zest and rosemary
- zest of 1 lemon
- sprig of rosemary, needles removed and very finely chopped
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