Poulet au Vinaigre – oooh la la!

This is my fave recipe of June, bar none

Poulet au Vinaigre from Pinch of Nom is absolutely gorgeous and has become one of my favourite meals of lockdown. The recipe is a low-cal version of a French classic dish, yet despite tasting beautifully creamy, is only 197 calories per serving due to using low-fat cream cheese (without vege and/or mash). Aren’t they clever?

I served this with some savoy cabbage, but any green vege will do. Chicken, tarragon and white wine is such a fab combination. If you can’t get enough of it, check out Creamy Chicken and Tarragon Pots with Rosemary Potato Wedges from the Hairy Dieters – another one of my favourites.

Recipe: Poulet au Vinaigre

Calories: 197 per serving (without vege and/or mash)

Serves: 4

Book: Pinch of Nom

Prep time: Approx 20 mins

Cooking time: Approx 30 mins


  • Low-calorie cooking spray
  • 8 chicken thighs (skin and visible fat removed)
  • ½ onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 2 tomatoes (peeled, deseeded and diced)
  • 1 tsp tomato puree
  • ½ tsp English mustard powder
  • 300ml chicken stock (1 chicken stock cube dissolved in 300ml boiling water)
  • 1 white wine stock pot
  • 3 tbsp white wine vinegar
  • 75g low-fat cream cheese
  • 1 tsp chopped fresh tarragon
  • Steamed greens to serve (optional)

Cost per portion: Approx £1.33

Method: Spray a large heavy-based pan (with a lid) with low-calorie cooking spray and place over a high heat. Add the chicken thighs and brown for 2-3 minutes each side, then remove from the pan and set aside.

Reduce the heat, spray with a little more low-calorie cooking spray, then add the onion and garlic and cook for 3 minutes, or until slightly softened but not coloured. Add the diced tomatoes, tomato puree and mustard powder and cook for 1 minute.

Pour in the stock, stock pot and white wine vinegar, then stir well and bring to a simmer. Return the chicken pieces to the pan, cover with a lid, and cook over a low heat for 20-25 minutes, until the chicken is cooked through. The juices should run clear when you pierce the thighs with a sharp knife.

Remove the chicken from the pan and cover with foil to keep warm.

Turn the heat up and bring the sauce to a rapid boil for 6-8 minutes, or until the sauce starts to thicken (it should be the consistency of single cream). Stir in the cream cheese and chopped tarragon, then return the chicken to the pan to warm through.

Serve with steamed greens and/or mash potato, if desired.


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