Poulet au Vinaigre with Creamy Mashed Potatoes

I decided to try out the creamy mashed potatoes today. Thinking that I cannot just eat plain mashed potatoes, I picked up on the vinegar chicken from the same cookbook which was highly recommended to match it.

Ingredients (Chicken. 6-8 portions)

  • Chicken thighs – 12 pieces bone in
  • Unsalted butter – 4 tablespoons
  • Olive oil – 2 tablespoons
  • Shallots – 6, minced
  • Galic – 6 cloves, minced
  • Apple cider vinegar – 1/2 cup
  • Dry white wine – 1-1/2 cup
  • Tomato paste – 1 tablespoon
  • Chicken stock – 1-1/2 chicken stock
  • Italian parsley – 1/2 cup, chopped


Season the chicken with salt and pepper.


Melt 3 tbsp of butter and 1 tbsp of olive oil over medium-high heat. Brown the chicken for about 8 minutes total, turning so both sides are nicely browned. Transfer the chicken to a ovenproof casserole.

Preheat the oven to 375˚F (190˚C)


Pour off the remaining oil from the pan and add the remaining 1 tbsp of butter and 1 tbsp of olive oil over medium heat. Add shallots for a while, and then garlic. Cook for about a minute. It looks darkish brown in the picture because I was doing god-knows-what, turn around and end up with this 😦

Add vinegar and wine and cook for about 8 minutes.

Add tomato paste, let it simmer and condense, for about 5 minutes.

Finally, add the chicken stock, a little at a time, keep stirring it to mix well.

Pour the sauce over the chicken. Bake for 35-40 minutes, turning the chicken midway through.


Since this is the first time I tried this recipe, I bought everything as per the book. Well, I didn’t know 4 bunches of Italian parsley costs $1.95. So you might want to substitute it with a local parsley.

Last thing to do is to sprinkle the parsley over the dish and serve.

Ingredients (mashed potatoes, 6 portions)

  • Russet potatoes – 6 medium-size, peeled and quartered
  • Unsalted butter – 3-4 tablespoons
  • Whole milk – 1 cup

The whole idea of this mashed potatoes is to make it very, very creamy.

Place potatoes in a pot and cover with salted cold water. Bring to a boil, reduce heat to medium-high and cook for 15-20 minutes more. Check that potatoes are tender when pierced with a fork.

Warm butter and milk over medium-low heat.


Add the warm butter-and-milk mixture as you mash the potatoes until you get a creamy consistency. Finally, whip the potatoes with a fork and season with white pepper and salt.



Hmm, I’m generally not too pleased with what I’ve done today. I was in a rush. Started cooking at 9.30pm after a swim and was kind of racing against the assault of hunger. So, what you see here is the result of over-browned shallots, not-nearly-enough chicken stock (I think I used half of what I should) and a oversized casserole dish which I think contributed to the sauce evaporating too fast.

Taste-wise, yummy. I liked the sting of the vinegar and the aftertaste of the tomato paste. The chicken was ultra-tender and juicy (think I’ll bake chicken from now on). The potatoes were creamy as promised but suffered the lack of gravy.

Ah well… if at first you don’t succeed, try, try again.


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