In today’s pairing column, which you can read here, I promise to post my recipe for Chicken au Vinaigre, which is a lovely companion with our wine of the week and other zinfandels. Here is the link to that dish. Please note: The on-line version cut off the amount of vinegar called for; you need three-quarters of a cup.
Chicken au Vinaigre, a traditional dish from Orleans, France.
There are many ways to make chicken in a vinegar sauce; for the best match with a hearty red wine like zinfandel, you want a little cream in the sauce, so that there is no conflict between the wine and the vinegar.
