This is a classic chicken dish from Lyon, with variations. In some versions it is a textbook example of a sauté using a whole chicken cut into 8 pieces. Others treat it as a braise. We like to give bone -in, skin – on thighs the same treatment. All versions call for red wine vinegar. Some incorporate, tomatoes and aromatics. You could use tarragon instead of thyme, even stir in a tablespoon of Edmond Fallot Tarragon Dijon Mustard. In colder weather you would substitute tomato paste for fresh tomato and perhaps enrich the sauce with crème fraiche or heavy cream. Steamed rice is the traditional accompaniment. As things cool down, mashed potatoes or more correctly pommes purée would be more than acceptable.