73 Chicken with Wine Vinegar

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Poulet au vinaigre de vin ‘Wine vinegar in a light sauce’


Main ingredients

  • 1 chicken weighing 1 kg 400 g (3 lb


Cutting up the chicken

  1. Cut the breast and wing away in one piece from each side and remove the legs of the chicken. When detaching the latter, make sure you include the ‘oysters’ – succulent nuggets of flesh tucked into cavities on either side of the backbone about 6 cm (2¼ inches) up from the parson’s nose. Lay the breasts and legs