Cook's Illustrated

Poulet au Vinaigre

When I was a culinary student in France, my most enduring food memories were made in the rustic bouchons of Lyon. That’s where I experienced poulet au vinaigre, a dish that exemplifies the simple and stellar everyday French cooking known as “la cuisine traditionnelle francaise.”

As you might guess, the sauce for poulet au vinaigre features vinegar—the bright, tangy red wine type—but it also includes white wine, chicken broth, fresh tomato, anise-y tarragon, and a bit of heavy cream. White wine is used so as not to impart too much

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