Chicken with vinegar
Apparently this is a dish native to Lyons, France. The basic recipe I used calls for sauteing a cut up chicken (and 4 unpeeled garlic cloves) in 2 tablespoons butter and 1 tablespoon olive oil. When mostly cooked add 2 diced tomatoes and half a cup of vinegar. I used rice vinegar but others may be substituted. Cover, let simmer until cooked through. Remove chicken to a warm platter, peel/mash garlic, raise heat and reduce sauce. Add 2 more tablespoons of butter. Sprinkle some chopped parsley into pan. Pour sauce over chicken.
I served a side of saffron rice with this dish.
This is a very nice change of pace recipe for chicken.