Saute of Chicken with Red Wine Vinegar

This is a beautiful and simple way of cooking chicken. The skin gets caramelized, the flesh cooks gently and the residue in the pan makes a lovely sauce or glaze. This is one of the first things I learned to make when I first started to cook from cookbooks. It is inspired by my very first cookbook, Cuisine Gourmande by Michel Guerard. I bought it in 1978 and it really taught me how to cook. If you love cooking, you could do a lot worse than have it in your library. These sorts of dis