Dinner Poultry Dishes Chicken Main Course Chicken Stews and Curries Daniel Boulud’s Poulet au Vinaigre (Vinegar Chicken) 5.0 (1) 1 Review Chef Daniel Boulud’s take on the Lyonnaise classic combines braised chicken, fennel, and tomatoes in a bright, buttery sauce. By Daniel Boulud Daniel Boulud The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Published on September 10, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 30 mins Total Time: 55 mins Servings: 4 Jump to recipe This braised-chicken dish feels elegant enough for entertaining yet simple enough for a weeknight dinner.The tanginess of the vinegar is tamed by butter, chicken stock, and chicken bouillon concentrate for a balanced, silky sauce.Breaking down a whole chicken is an economical choice and delivers a mix of white and dark meat. 1988 F&W Best New Chef Daniel Boulud learned to make this classic dish while apprenticing as a young chef in Lyon, France. “Earlier in my career, I was single and meals often meant eating late at night with friends after service,” says Boulud. “Now, with a family, it’s about sitting down earlier with my children. My wife, Katherine, does most of the cooking, and we focus on meals that are healthy, organic, and varied. That said, I still like to step in occasionally, especially for dishes like poulet au vinaigre.” Chicken pieces are braised in a vinegar-forward sauce layered with sweet fennel, tomatoes, and fragrant tarragon. The sharpness of the white wine vinegar mellows as it simmers and is further tamed by butter mounted in at the end of cooking. Commonly made with chicken demi-glace, a slow-simmered, ultra-savory sauce, this version leans on chicken bouillon concentrate, offering an accessible shortcut with similar richness and depth. What is poulet au vinaigre? Poulet au vinaigre, or “vinegar chicken,” is a classic Lyonnaise dish made with chicken braised in a tangy vinegar sauce. The vinegar mellows as it cooks and is combined with chicken stock, creating a rich, balanced sauce often flavored with tomatoes, shallots, butter, and fresh herbs like tarragon. Notes from the Food & Wine Test Kitchen Chicken bouillon concentrate, such as Better Than Bouillon Roasted Chicken Base, is available at most grocery stores in the stocks and broths aisle or online at betterthanbouillon.com. Pat the chicken dry before seasoning to ensure better browning and flavor development. Suggested pairing Pair this tangy, satisfying braised chicken with a juicy, medium-bodied Beaujolais, such as Domaine Jean Foillard Beaujolais-Villages. This recipe was developed by Daniel Boulud; the text was written by Paige Grandjean. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 (4-pound) whole chicken, cut into 8 pieces 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1/4 cup all-purpose flour 3 tablespoons extra-virgin olive oil, divided 1/4 cup cold unsalted butter, cubed and divided 1 fennel bulb, trimmed, cored, and cut into 1-inch-thick wedges 2 tablespoons tomato paste 1/2 cup white wine vinegar 2 cups chicken stock 1 1/2 tablespoons chicken bouillon concentrate 1 pound small (about 1 1/2 inch) tomatoes 10 ounces frozen pearl onions, thawed and patted dry 7 fresh tarragon sprigs, plus chopped leaves for garnish Cooked white rice, for serving Directions Sprinkle chicken pieces evenly with salt and white pepper; coat lightly in flour, shaking off excess. Heat 2 tablespoons oil and 1 tablespoon butter in a large braiser or Dutch oven over medium until butter melts. Add chicken; cook, turning occasionally, until browned on all sides, 12 to 14 minutes. Transfer to a large plate. Add remaining 1 tablespoon oil to drippings in pan. Add fennel; cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in tomato paste; cook, stirring occasionally, until darkened slightly in color, about 1 minute. Add vinegar, stirring and scraping up browned bits from bottom of pan. Stir in chicken stock and bouillon concentrate; bring to a simmer over medium. Cook, stirring occasionally, for 5 minutes. Nestle chicken into pan along with tomatoes, onions, and tarragon. Reduce heat to medium-low; cover and simmer until an instant-read thermometer inserted into thickest portion of chicken registers 160°F, 18 to 20 minutes. Remove pan from heat, and gradually stir in remaining 3 tablespoons cold butter until melted and emulsified. Let dish stand for 5 minutes. (Chicken temperature will continue to rise to 165°F.) Remove and discard tarragon sprigs. Garnish with chopped tarragon, and serve with white rice. Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.