This recipe is adapted from a Wall Street Journal article on a signature dish of Chez Hugon in Lyon  The combination of cream and vinegar makes it exceptionally good. 2 Tbs. vegetable oil 3-4 lb. chicken, cut into 8 pieces 3 cloves garlic, chopped 2 shallots, chopped 1 large yellow onion, chopped 1 Tbs. flour Read More …