Chicken Fricassée Lyonnaise (or Chicken with Vinegar)

The Chicken Fricassée Lyonnaise, also known as Chicken with Vinegar, is a traditional recipe from Lyonnaise cuisine that combines the tenderness of chicken with delicately tangy flavors. This recipe, typical of family meals, is part of the culinary richness of Lyon, the capital of French gastronomy.

Ingredients (for 4 people)

• 1 farm chicken (approximately 1.4 kg)
• 2 large onions, finely chopped
• 2 garlic cloves, crushed
• 15 cl of wine vinegar (preferably red or white wine vinegar)
• 10 cl of chicken stock
• 3 tablespoons of wholegrain mustard
• 1 teaspoon of Dijon mustard
• 4 tablespoons of tomato paste
• 20 cl of heavy cream
• Butter (about 25 g)
• Olive oil (2 tablespoons)
• 1 tablespoon of fresh tarragon, chopped
• Salt and pepper (to taste)

Preparation

1. Prepare the ingredients:

   • Peel and crush the garlic cloves.
   • Finely chop the onions.
   • Cut the chicken into eight pieces (thighs, wings, back, etc.), making sure to separate them well for even cooking.

2. Cook the chicken:

   • In a large pot, heat 25 g of butter and 2 tablespoons of olive oil over medium heat.
   • Brown the chicken pieces on all sides until golden, then season with salt and pepper.
   • Add the onions and crushed garlic. Cook for a few minutes until tender and translucent.

3. Deglaze and simmer:

   • Deglaze with half of the vinegar, letting it evaporate completely.
   • Add the remaining vinegar and let it reduce until almost evaporated.
   • Pour in the chicken stock to cover the chicken pieces. Let it simmer for about 30 minutes over medium heat, until the chicken is cooked through.

4. Prepare the mustard and cream sauce:

   • In a bowl, combine the wholegrain mustard, Dijon mustard, tomato paste, and heavy cream.
   • Incorporate this mixture into the pot with the chicken. Stir gently to coat the chicken pieces with the sauce.
   • Let it cook on low heat for about 45 minutes, checking the chicken’s doneness and adjusting the seasoning if necessary. If the sauce seems too runny, remove the chicken pieces and reduce the sauce to achieve a creamy consistency.

5. Final touches:

   • Add the chopped tarragon at the end of the cooking and gently stir to incorporate it into the sauce.
   • Taste and adjust the seasoning, adding more salt or pepper as desired.

6. Serve:

   • Arrange the chicken pieces on a deep serving dish. Pour the sauce generously over the chicken.
   • Serve with pilaf rice or sautéed potatoes to complement the richness of the sauce.

Tip:

This dish pairs wonderfully with a dry white wine, such as Chablis or Sancerre, whose freshness and acidity perfectly complement the vinegar and mustard flavors.

Origin of the recipe:

The Chicken Fricassée Lyonnaise, or Chicken with Vinegar, is part of Lyon's rich culinary tradition, often referred to as the "capital of gastronomy" due to its history and influence on world cuisine. The vinegar in this recipe is a hallmark of Lyonnaise cooking, frequently used to bring acidity and depth to dishes. The mustard, another key product of the region, enhances the flavor of the chicken, adding a light spicy touch.

This simple yet flavorful recipe can be seen as a tribute to the cooking techniques of traditional Lyonnaise chefs, who skillfully combined simple ingredients to create dishes full of character.