Poulet au vinaigre (chicken in vinegar) is a dish popular in the bistros of Lyon and there are a number of variations on the theme. For my version, I sought to keep it as simple, low carb, and inexpensive as I could, while still bringing a flavor that will make your family think you’re a gourmet chef.
Printable recipe with macros:
My stainless steel pans:
The cutting mats use to avoid cross contamination:
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