Chicken with Vinegar
A French peasant classic, popularized internationally by the great Paul Bocuse. My version is leaner; for something approaching the glorious original, see the variation. Bread is a must, with salad to follow.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Set a large skillet—preferably with steep sides to minimize spattering—over medium-high heat. Add 2 tablespoons butter and wait a minute. When it is good and hot, place the chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until the chicken is nicely browned. Turn and cook for 3 minutes on the other side. Season with salt and pepper.
Step 2
Place the chicken in the oven. Cook for 15 to 20 minutes, or until it is just about done (the juices will run clear, and there will be the barest trace of pink near the bone). Transfer the chicken to an ovenproof platter and place the platter in the oven; turn off the oven and leave the door slightly ajar.
Step 3
Pour most but not all of the cooking juices out of the skillet. Place the skillet over medium-high heat and add the shallot; sprinkle with a little salt and pepper and cook, stirring, until tender, about 2 minutes. Add the vinegar and raise the heat to high. Cook for a minute or two, or until the powerful smell has subsided somewhat. Add 1/2 cup water and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in the butter if desired.
Step 4
Return the chicken and any accumulated juices to the skillet and turn the chicken in the sauce. Serve immediately.
Paul Bocuse’s Poulet au Vinaigre
Step 5
This is closer to the original and much richer: In step 1, brown the chicken in 8 tablespoons (1 stick) butter. In step 3, add 3 tablespoons butter to the reduced vinegar sauce, stirring until it thickens.
