00:00Look at this chicken, it even has a feather.
00:02As I always say, you want to hear the music.
00:05Hello, I'm Chef Daniel Boulu, and I'm going to be making a sample recipe of chicken
00:11called poulet au vinaigre.
00:13Specialty from my hometown in Lyon, chicken with vinegar.
00:17Of course, if you are not getting a whole chicken, you can just buy legs.
00:21But it's good to have the chicken with the skin, if possible.
00:23I put also a little bit of flour on the chicken, because this will also thicken the sauce.
00:29It's what I grew up with in France.
00:31In Lyon, we love vinegar.
00:33The chicken skin is starting to get colored.
00:35Color is flavor.
00:36Then we'll take it out and put the vegetable inside.
00:40Take your time to let this roast a little bit and start to get flavor.
00:45I'm going to put the chicken back into the pot.
00:47Here now goes the tomato paste.
00:49Tomato paste will fortify the flavor of the tomato in the chicken.
00:54Tarragon, I have thyme, and I have a little bit of bay leaf as well.
00:59It's not burning, but it's getting flavor on the bottom.
01:02And that is a good sign that you were patient and you roasted gently.
01:07So now I'm going to deglaze.
01:09Of course, I'm using a tarragon wine vinegar.
01:13There is tarragon inside, as you can see.
01:15When you do the vinegar, it might hit you in the nose pretty bad.
01:20So you have to be a little careful.
01:22Now we're going to add the tomato to it.
01:24And now I'm going to put the chicken stock.
01:26And you want everything to be in the braising liquid.
01:29And then we make a little what we call cheminée.
01:31And this is better than putting a cover.
01:34This will evaporate gently, keeping the flavor in.
01:37So now we have 20 minutes.
01:39So as you can see, the paper did its job of keeping all the flavor inside.
01:44And it's such an easy recipe.
01:46You can easily do it at home.
01:48Be patient, be careful, and it'll be delicious.
01:52In the kitchen, often we eat with our fingers.
01:55As they say in French, voilà.
