Lyon Style Chicken with Vinegar Sauce
Transform your weeknight dinner routine with the irresistible flavors of Lyon Style Chicken with Vinegar Sauce, a French-inspired dish that’s both elegant and comforting. Tender, golden-browned chicken thighs are simmered in a tangy, aromatic sauce made with white wine vinegar, caramelized onions, garlic, and rich chicken stock, then finished with a touch of heavy cream for luxurious depth. The balance of acidity and creaminess makes this recipe truly unforgettable, while garnishing with fresh thyme adds a burst of herbaceous vibrance. Perfect for entertaining or indulging your family, this one-pan recipe is surprisingly easy to prepare, requiring just 15 minutes of prep time and under an hour from start to finish. Serve with crusty bread or creamy mashed potatoes to mop up every last drop of the delectable sauce. Keywords: Lyon style chicken, vinegar sauce recipe, French chicken dish, caramelized onion chicken, easy weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion (thinly sliced)
- 2 cloves Garlic cloves (minced)
- 0.5 cup White wine vinegar
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 1 teaspoon Fresh thyme (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Dredge each chicken thigh lightly in the all-purpose flour, shaking off any excess flour.
In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
Place the chicken thighs skin-side down in the pan and sear for 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the thinly sliced onions. Sauté for 5-7 minutes until the onions are soft and lightly caramelized.
Add the minced garlic to the pan and cook for another 1 minute, stirring frequently to prevent burning.
Deglaze the pan by pouring in the white wine vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the vinegar simmer for 2-3 minutes to reduce slightly.
Pour in the chicken stock and stir to combine. Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the liquid.
Lower the heat to medium-low, cover the pan, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pan and place on a serving plate. Increase the heat to medium and stir the heavy cream into the sauce. Let it simmer for 3-5 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Spoon the sauce over the chicken and garnish with fresh thyme before serving.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
