Poulet au Vinaigre
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. (See p. 34 for the recipe.)
Serve a fullflavored French rosé from Bandol with this big-flavored dish.