Although chicken "au vinaigre" is said to be out of Lyonnaise origin, recipes for this delicious combination appear elsewhere throughout France, as well as in Spain, where it is made with sherry vinegar. Here the assertively flavored vinegar cooks slowly with sherry and plum tomatoes into a rich, concentrated sauce with very little fat. It is excellent for dinner parties because it can be doubled or tripled easily, make ahead or even freeze it. Serve with orzo risotto.
From "A New Way to Cook" by Sally Schneider
1. Season chicken with 3/4 tsp each salt and pepper. Dredge chicken in flour and shake off excess.
2. Heat 2 tsp oil in a skillet and sear chicken until golden on each side. Add more oil as needed waorking in batches.
3. Reduce heat and saute shallots, covered until softened; uncover and saute until golden brown. Add sherry and deglaze; reduce by half. Add vinegar and sugar and reduce by half. Add chicken stock, tomatoes, mustard, salt and pepper. Add chicken chicken thighs and legs, partially cover and cook 7 mins. Add breasts and wings, cover and simmer 20 mins or until chicken is cooked through. Remove chicken to a plate.
4. Simmer sauce 10 mins or until slightly thickened and flavors are rich and mellow. Return chicken to pan and heat through.