Fast Weekday Meals
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Master French chef Paul Bocuse's recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he's swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar in place of red wine vinegar and significantly reduced the amount of butter.