This popular-through-the-ages French dish is pure genius in its simplicity: chicken thighs and shallots braised in wine, chicken stock and cider vinegar. That’s it. No obscure or exotic ingredients or off-the-wall cooking methods. And the ratio of flavor to effort is phenomenal—I was pretty surprised the first time I made it. You mean I can just throw a handful of ingredients together, bake them in a skillet, and have it taste that good, for under $2 a serving? Mais oui!