Poulet au Vinaigre
This classic, creamy French dish usually uses ingredients only the French can get away with! Half a bottle of sherry, anyone? Luckily, with some clever ingredients – a white wine stock pot and some white wine vinegar – you can recreate the lovely sharpness of the original dish, while backing down on some of those calories. You can imagine you're in a gîte in the south of France while it bubbles away!
This recipe is currently only available in our cookbook. You can get it here
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