Sauté de Poulet au Vinaigre de Vin

I think you will be surprised by the mildly provocative tang of this Burgundian chicken recipe, which uses vinegar and lots of garlic that mellows and softens as it cooks and thickens the sauce. Vinegar — vin aigre or acid wine — is the natural by-product of any wine region, and at home I brew my own in a big crock in a quiet corner of the kitchen, feeding it from time to time with leftover red wine. I like to serve Poulet au Vinaigre de Vin with glazed root vegetables such as turnips, root