The original recipes was posted by Randi, from Chef Philippe Gaertner in Saveur, 1/97. I've altered it, and since the sauce was thickened by the flour clinging to the shallot, I wrote it up that way. It sounds like a lot of vinegar but the simmering mellows it. I added nothing to the dish when it was done -- not even salt and pepper. The vinegar is tangy and savory. Good for low-salt diets?

6 pieces chix
2 T. olive oil
8 cloves garlic, minced
4 shallots, peeled and minced
1/2 T. flour (1 T. for thicker sauce)
1 c. cider vinegar w. a drop of honey
1 c. Riesling or other dry, fruity white wine (I used a chardonnay)
1 T. tomato paste
chix stock, optional

Brown chicken, remove. Saute garlic and shallot.
Sprinkle with flour, saute. Deglaze with vinegar and wine. Reduce by 1/3.

Add tomato paste and chix. Simmer till chix done.
Thin sauce with stock, if necessary. Remove chix.
Can reduce sauce till thick and glossy.