Originally Posted by corky

America's Test Kitchen did poulet au vinagre yesterday and it looked really good and like what you are looking for. Unfortunately, I am not a subscriber so can't access the recipe. Wolfgang Puck has one in his Modern French Cooking cookbook (his adds mushrooms). I don't know if it is online. They are both pretty simple...saute chicken and deglaze the pan with red wine vinegar and wine & reduce for the sauce and finish with butter. of course there are lots of other ingredients but that seems to be the gist of it. I guess it is a classic dish from Lyon.