Ingredients
- 2 Tablespoons Olive Oil 1 3 lb. chicken cut up for sauteing Salt Fresh Ground Black Pepper 1/4 cup minced shallots (or scallions if shallots are not available) 1 cup good red wine vinegar 1 Tablespoon Butter
Directions
- POULET AU VINAIGRE (CHICKEN WITH VINEGAR)
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POULET AU VINAIGRE
(CHICKEN WITH VINEGAR)
This recipe was graciously posted by “DvdLee” on the Baking Circle 5/1/02.
Recipe By: Chef Paul Bocuse, “La Mere Brazier” restaurtant in France
Servings: 4
“There are two versions given — a low-fat one, and Lyonnaise Chef Paul Bocuse’s original version from his famous restaurant La Mere Brazier. You will be surprised at how easy and wonderful this odd combination tastes — it sounds strange, but the dish is one that was a centerpiece of his Michelin three-star restaurant.
Low-Fat Version:
2 Tablespoons Olive Oil
1 3 lb. chicken cut up for sauteing
Salt
Fresh Ground Black Pepper
1/4 cup minced shallots (or scallions if shallots are not available)
1 cup good red wine vinegar
1 Tablespoon Butter
1. Preheat the oven to 450F.
2. Heat a large skillet over medium-high heat. After 1 or 2 minutes add olive oil. When the oil is good and hot, place chicken in the skillet, skin side down. Cook undisturbed for around 3-4 minutes (until the chicken is nicely browned and releases from the skillet easily). Turn chicken and cook 3 minutes on the other side. Season with salt & pepper.
3. Place chicken and skillet in the oven and cook for 15 to 20 minutes until almost done (juices run clear, but there is still a little bit of pink next to the bone — around 150 to 155F). Remove chicken to ovenproof dish, turn off oven and place chicken in oven.
4. Pour almost all of the fat from the skillet, but make sure there is still a good film of oil. Return skillet to the stove and heat over medium-high heat. Add shallots, sprinkle with a little salt & pepper, stir and saute until tender (around 2-3 minutes).
5. Add vinegar and turn heat to high. Cook for a minute or two. Add 1/2 cup water and cook further until the mixture is slightly reduced and slightly thickened. Add butter and stir into sauce.
6. Return the chicken to the skillet (along with accumulated juices) and turn the chicken in the sauce. Serve immediately.
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The Original Bocuse’s Poulet au Vinaigre:
Instead of browning chicken in olive oil brown in 7 tablespoons clarified butter. Increase amount of butter you blend in the sauce just before adding the chicken from 1 tablespoon to 3 or 4 tablespoons.