This country French recipe was one of my final exam dishes in culinary school. Delicious and simple, it has become a real family favorite. It’s very important to use the best quality red wine vinegar. We made our own at school with the leftover dribbles and drabs of wine. Many years later, I was cleaning the kitchen at the television studio where Martha Stewart’s show was produced, and noticed a cloudy substance in one of the bottles that I was about to recycle. I realized that it was a “mother,” a live bacterial culture that turns wine into wine vinegar. I took it home, transferred it to a glass cookie jar, and added red wine. That was over ten years ago. My tasty biology project is still alive and well, producing incredible vinegar. In France, this dish is often made with guinea hen, which has rich, dark meat, and much more complex flavor than chicken. Meme used to raise guinea hens; they would roost in the trees and make a huge fuss if anyone came into the yard.
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