Imagine visiting the home of chef Jean-Georges Vongerichten on a Sunday; the delightful aroma of his signature chicken in vinegar dish would greet you. Vongerichten, hailing from Alsace, France, describes this dish as akin to the traditional British Sunday roast. He fondly recalls, “I love the dish because it feels like my mum was cooking it or my grandmother. It’s something I grew up with.”

Vongerichten, the culinary mastermind behind abc kitchens at The Emory, embarked on his cooking journey in 1973. Unsatisfied with traditional schooling, he found his path when, on his 16th birthday, his father jokingly inquired about job opportunities with a chef at a restaurant. It turned out that a three-Michelin-star chef was looking for an intern, leading Vongerichten to begin his culinary internship at Auberge de l’Ill a month later, setting him on the path toward his own three Michelin stars.

After three years of internship, Vongerichten traveled extensively to gain insights into the culinary world. He believes that travel serves as chef school, emphasizing, “picking up flavours around the world… that’s my inspiration.” Each destination enriched his skill set and introduced him to new culinary techniques and ingredients. He elaborates, “there’s no new fish coming out of the ocean every morning, but there are thousands of plants, thousands of spices—the combinations are endless.”

His distinctive culinary style represents a modern interpretation of French cuisine, infused with influences from his global travels, particularly from Asia. Notably, he incorporates unique vinaigrettes and vegetable juices into his dishes. This chicken recipe exemplifies his cooking philosophy, bridging nostalgia with innovative flavors. Follow along in the video to learn how to prepare this delectable dish.

Chicken with Vinegar

Serves 4

Ingredients

• 1 whole (3lb/1.4kg) chicken or 2 3/4lb/1.3kg bone-in chicken parts, breasts halved
• Sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves
• 3 fresh thyme sprigs
• 4 medium tomatoes, peeled, cored, seeded, and diced
• 1 tbsp tomato paste
• 375ml dry white wine
• 125ml red wine vinegar
• 2 medium shallots, diced
• 1/4 cup/15g chopped fresh herb leaves, preferably a mix of chervil, basil, and flat-leaf parsley

Method

1. To cut up a whole chicken, start by slicing through the wing joints to remove the wings, saving the tips for stock. Remove a drumstick by slicing through the skin and joint connecting it to the body, then repeat for the other side to extract the thighs.

2. Detach the drumette with some breast meat: cut at a 45-degree angle about 2 inches above the drumette, slicing down through the joint. Do the same on the other side.

3. Stand the carcass upright, wishbone facing down. Keeping the breasts on the bone, cut through the rib cage, saving the back for stock. Slice the breasts crosswise into two even pieces, approximately the size of the thighs.

4. Heat a large Dutch oven or pot over high heat. Generously season the chicken pieces with salt and pepper. Add oil and 2 tbsp of butter to the pot. Once the butter has melted, add the chicken skin side down, starting with the dark meat. Include garlic and shallots, ensuring the pot isn’t overcrowded; work in batches if necessary.

5. Cook undisturbed until the skin turns golden brown and releases from the pan, approximately 5 minutes. Flip and brown the other side for another 5 minutes.

6. Introduce the garlic and shallots and additional butter if needed, cooking until golden. Stir in the tomatoes and tomato paste, then add thyme, bay leaves, dry white wine, and red wine vinegar. Let it simmer, stirring occasionally until a saucy consistency develops, around 20 minutes. Adjust seasoning with salt and pepper.