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Meat, South and mountains

French chicken in vinegar with rice

Chicken in vinegar with rice is a Lyonnaise dish for 4 people, ready in 50 minutes, easy to make, for about €3.00 per person. Chicken thighs simmer in a tomato sauce built on vinegar and white wine. The key is reducing the vinegar well before adding the tomato, so the sauce turns mellow instead of sharp.

How about a Lyonnaise chicken in vinegar tonight? The vinegar melts into the tomato for a mild, tangy sauce.

French chicken in vinegar with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Chicken in vinegar is a Lyonnaise classic that pairs tender chicken with a tomato sauce sharpened by wine vinegar. Despite the name, the result isn't sour, the vinegar reduces and blends into the tomato, leaving a mild, slightly tangy sauce that coats the rice beautifully.

It's a weeknight dish that needs little attention once the chicken is in the pan, and kids tend to like it for its tender texture and balanced flavor. Mon Chou pairs it here with rice, which you can cook while the chicken simmers, for a full dinner without spending the whole evening on it.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Pantry

  • Wine vinegaroften in the pantry 8 cl
  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 10 cl
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Parsley 1 sprig

The step by step recipe

  1. Brown the chicken thighs in a sauté pan with the oil, season with salt and pepper, then set them aside. 12 min

    Start skin side down and don't move the pieces until they release easily.

  2. Cook the sliced onions and garlic in the same pan.

    The onions should turn soft before you add any liquid.

  3. Pour in the vinegar and white wine, let it reduce by half, then add the tomatoes.

    Scrape the bottom well so all the browned bits dissolve into the sauce.

  4. Return the chicken to the pan, cover, and let it simmer over low heat. 30 min

    Turn the thighs halfway through so they soak up the sauce evenly.

  5. Cook the rice in salted water, drain it, and serve with the chicken and chopped parsley. 11 min

    Taste a grain before draining to check it's done.

Our tips to get it right

  • Use a sauté pan with a tight lid so the sauce simmers gently without evaporating too much before it's done.
  • If the sauce looks too thin at the end, remove the lid for the last ten minutes so it thickens properly.
  • Cook the rice only once the chicken is nearly done, it waits poorly and turns gummy if it sits too long.

The variations

  • Swap the chicken thighs for boneless thigh fillets for a faster cook and even more tender meat.
  • For a meatless version, replace the chicken with sautéed button mushrooms and cut the simmering time to 15 minutes.
  • For kids in a hurry, simmer the sauce less and blend it lightly, it then eats like a classic tomato sauce over rice.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for the sauce
  • A glass of dry white wine

Storage

This chicken in vinegar keeps for 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Questions about this dish

Can you use a different vinegar instead of wine vinegar?

Yes, cider vinegar works well and adds a slightly fruitier note. Avoid harsh vinegars like white distilled vinegar, which would overpower the tomato flavor.

Can you make this dish ahead of time?

Yes, it's even recommended, the sauce tastes better after resting overnight in the fridge. Reheat it gently the next day and cook the rice just before serving.

Is this dish good for kids?

Yes, once cooked, the sauce loses its sharpness and turns mild and tomatoey. If your child is sensitive to tang, reduce the sauce a bit longer to soften the flavor further.

Can you use chicken breasts instead of thighs?

Thighs work better since they stay moist through the simmering time. If you use breasts, cut the simmering time to about 15 minutes.

How long does it take to make a Lyonnaise chicken in vinegar with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lyonnaise chicken in vinegar with rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lyonnaise chicken in vinegar with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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