A French classic, pain d’épices is sold in loaves, but sometimes sold in squares, cut from giant slabs. And because they’ve got a good dose of honey in them, honey merchants usually sell them. Kind of a cross between a cake and a bread clever French hosts (and hostesses…and probably everyone in between) will cut them in thin slices to serve under slabs of foie gras. But you don’t have to go to France to enjoy this amazing French Classic!
When I first tried a classic version of vinegar chicken in Tours, France, I wished it was tangier. So, back home, I add a hefty amount of Banyuls wine vinegar to the sauce. I just love the way the vinegar froths up when you add it to the pan. I finish the chicken in the sauce to infuse it with extra flavor 🙂