Poulet Saute au Vinaigre

This chicken is cooked in a classic Lyonnaise manner, the cooking method being very similar to the method described in tripes lyonnaise. The famous restaurant La Tour d’Argent in Paris cooks the dish in a more elegant, typically Parisian way, using cream in the sauce. I prefer this more rustic version. Have it with a great bottle of burgundy or a cold Beaujolais-style wine and a plate of braised peas on the side.