Paul Bocuse

Poulet au Vinaigre
Rating: Unrated
3
In 2018, Food & Wine named this recipe one of our 40 best: One of the world’s most celebrated chefs and a leader of the French “nouvelle cuisine” movement, Paul Bocuse was an icon. Bocuse’s irresistible chicken, cooked with vinegar, represented two big trends of the times: big, bold flavor (from the vinegar) and a focus on overall lightness, which Bocuse championed. With just a handful of ingredients and simple directions, this is a dish we have never stopped making. This version swaps fresh tomatoes for tomato paste, uses lower-acid rice wine vinegar in place of red wine vinegar, and significantly reduces the amount of butter.
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Chicken in Vinegar Sauce
Rating: Unrated
2
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.