Dear SOS: Our favorite restaurant in Palm Desert is Cuistot. On his lunch menu, the chef used to have the best chicken dish we have ever eaten. It is a vinegar chicken preparation, and we would love to have the recipe. We hope he will share it with you and us.
Michael and Madeline Kennedy
Dear Michael and Madeline: Chef Bernard Dervieux was happy to share the simple secret to this crisp but succulent chicken: high heat. After sauteing the chicken briefly in a large skillet, place the skillet in a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine and red wine vinegar bring depth and a nice sharpness to the sauce.