by Henry Harris

Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard and cream - a real French gem.

Main course

Buyer's guide

Cheap vinegar, produced from inferior red wine, will give poor results to your finished dish. Buy good quality, aromatic vinegar with a complex flavour. The label will often specify which type of wine has been used.


Red wine vinegar will keep in a dry cupboard almost indefinitely, and will mature as it keeps.


Use red wine vinegar in salad dressings, marinades, pickles, and sweet-and-sour dishes containing red cabbage, calf’s liver or red meat.