This recipe is found on page 180 of The Taste of America. It isn't really poulet au vinaigre, but a variation on it as given by Fernand Point and translated by the Hesses. It has tomato concentrate in it.

    "Cut up a chicken and saute' it in butter. When nicely browned and almost done, throw in a little finely chopped garlic. Deglaze with a good glass of wine vinegar, reduce, moisten with four tablespoons white wine, again allow to reduce and moisten with a little consumme' and a little tomato concentrate. Decant, skim and add fines herbs, tarragon, parsley and a good chunk of butter (and more vinegar if it is not highly enough seasoned) at the monment of serving. (Our translation)" 

1. 1 cut up chicken
2. Butter
3. White wine vinegar
4. Fines Herbs
5. Tomato concentrate
6. Consumme'

1. See above and do as directed.