When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
Olives are stuffed with a spicy beef mixture and then simmered in harissa-spiked tomato sauce. How very ’60s.
Formally known as tournedos Rossini, these little lovelies are gilded with seared foie gras and drizzled with Madeira and truffle sauce.