Poulet au Vinaigre

Far from imparting a harsh, sour flavour, red wine vinegar gives this rich chicken stew a lovely fruity tang. Like many of France’s classic chicken dishes, this one originated in Lyon. There is the usual debate about which colour vinegar to use and whether white wine should be added. I prefer to mix wine and vinegar, but have no strong feelings about the colour of the latter. As long as the quality is excellent, mix away.