Kirstin: How could I resist the story in the intro to this recipe? Samin starts her internship at Chez Panisse and cooks this for her first dinner party. Initially wary, she becomes a complete convert. And I can totally see why. Because chicken and vinegar does not sound, on the face of it, to be a particularly good combination. Add some crème fraîche once it has cooked and it becomes a completely different beast. I made a mustard dressing on the salad to cut through the fat of the sauce, but I needn’t have. A beautiful meal for our first meal outside for the year and one I hope to return to, perhaps when in holiday in France.