Poulet au Vi­nai­gre

Food & Wine - - 1978-1987 - PAUL BOCUSE

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.

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