Poulet au Vinaigre sounds complicated, but it's really just a simple roast chicken recipe (less than 10 ingredients!), with lots of butter and vinegar:
3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oilFreshly ground black pepper3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces Step 1
Preheat oven to 200°F. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. Cook until the sound of sizzling butter has faded, about 3 minutes. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley.
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