This very simple dish is a great favorite. Its success lies in the fact that there are very few ingredients other than a good chicken and excellent-quality vinegar.

When Michel Guérard first sent us his recipes via the Sunday Times magazine in the early 1970s, he included a recipe for Poulet Sauté an Vinaigre de Yin. It was a dish I cooked over and over again, I loved it so much. His version included Armagnac, Dijon mustard, tomato purée, garlic, white wine, chervil, and heavy cream. It is very good and very rich. I have to say, though, that today I prefer this more traditional version. But I thank him, and his translator Caroline Conran, for the introduction to his genius, which has inspired me and countless other cooks.