This dish, associated today with Liona’s cuisine, has no defined “fatherhood”. If it is impossible to trace the origin of the recipe, it seems that it is derived directly from another recipe, that of chicken with yellow juice.
Grape juice is “green” grape juice, i.e. not ripe. It is therefore very acidic. We owe the popularization of the chicken recipe in vinegar to the great chef Fernand Point, whose restaurant La Pyramide, in Vienna, won 3 stars from 1933 until 1955, the year of his death. This dish also gave the name to a Claude Chabrol film with Jean Poiret, Michel Bouquet and Pauline Lafon.
Pickled chicken recipe:
- 1 chicken cut into pieces
- 25 cl of wine vinegar
- 50 cl chicken juice
- 15 cl white wine
- 2 onions
- 1 box of tomato paste
- 15 cl fresh cream
- salt and pepper
- Fry the chicken in butter by coloring it
- Then sauté the onions
- Mix everything and add the vinegar, tomato paste and white wine
- Let simmer for 15 minutes
- Add the liquid and simmer again for 15 minutes
- Add the cream and leave for 10 minutes on low heat.
- Serve hot