Poulet Sauté au Vinaigre de Vin

Chicken with vinegar is an ancient recipe, dating from the middle ages before lemon was available to add acidity. This version is deceptive: though it contains fifteen cloves of garlic, their flavour blends and becomes almost undetectable in the sauce. I like to make this in summer, when tomatoes are at their best and hot weather makes the slight sharpness of the sauce welcome.