Chicken Poached in Vinegar


Share on Facebook

The thought of this intrigued me. It doesn’t sound particularly appealing, which is why I had to try it. The Italians absolutely get it right 99% of the time so I knew it couldn’t be all that bad. And it’s not. It’s fantastic, leaves a tangy taste to the chicken which is very good. Note: better to spend a little more money on the bird as it’ll greatly improve the flavour. Serves 4-6 people.



4x 500g small free-range chickens
1 large carrot (chopped)
1 large onion (chopped)
1 celery stalk (chopped)
bouquet garni
1 1/2 tablespoons sugar
2 cups white wine vinegar
3 tablespoons balsamic vinegar
1 tablespoon butter
1 tablespoon plain flour
170ml chicken stock
4 sprigs rosemary

Trim the birds of any excess fat. Season with salt & pepper, inside and out, tie the legs together and tuck the wings behind. In a large casserole (large enough to sit all 4 birds side by side) spread out the carrot, onion and celery in one layer. Add the bouquet garni, sugar, white wine vinegar and balsamic vinegar and bring to the boil over a moderate heat. Simmer for 5 minutes. Place the chickens on top (breast up) and fill with enough water to cover the birds. Bring to the boil, reduce the heat to low and pop on the lid. Simmer gently for 25 minutes. Turn off the heat but leave the chickens covered for 10 more minutes. Melt the butter in a sauce pan. Add the flour and stir well. Gradually pour in the chicken stock and simmer till smooth and thickened. Add 2-3 tablespoons of the vinegar poaching liquid and taste. 4-5 tablespoons more or to your taste. Season with salt & pepper. Remove the chickens from the pan and pour over a little of the sauce to glaze, sprinkle over the rosemary and serve.

Salad or vegetables.

%d bloggers like this: