Chicken in Vinegar Sauce Bocuse Style
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Recipe Overview
Overview
This Chicken in Vinegar Sauce Bocuse Style is a delightful exploration of classic French cooking, showcasing the elegance of simplicity. The recipe begins with high-quality chicken, which is gently poached in a generous amount of butter, allowing the meat to remain tender and flavorful. The key to this dish lies in the aged red wine vinegar, which adds a tangy depth that elevates the overall taste.
As the chicken cooks, the technique of using butter to poach rather than sear is a hallmark of Bocuse’s style, ensuring that the meat retains its moisture and richness. The resulting sauce, made by reducing the vinegar with shallots and finishing with more butter, creates a luxurious coating that perfectly complements the chicken.
This dish is not just about the ingredients; it’s about the method and the respect for quality produce. The final presentation, with the glossy sauce draped over the chicken, is sure to impress at any dinner table. It’s a recipe that invites you to savor the flavors of French cuisine while enjoying the process of cooking with care and attention.
For those looking to try something a bit different, consider adjusting the vinegar to suit your palate, as Bocuse himself suggested. This dish is a testament to the beauty of French cooking and the legacy of Paul Bocuse, making it a must-try for any culinary enthusiast.
Recipe Details
Steps & Tips
Tip: Use aged red wine vinegar for better flavor.
Melt plenty of butter in a copper sauté pan over medium heat.
Place the chicken in the pan and lightly color it without browning.
Tip: Reduce heat if butter starts to brown.
Cook the chicken for 10 minutes, turning halfway through.
Cover the pan and cook the chicken in the oven at 210°C for 20 minutes.
Tip: Prepare your mise en place while the chicken cooks.
Tip: Keep the chicken warm with a bit of sauce to prevent drying.
Remove the chicken from the oven, reserve it in a tray, and keep warm.
Remove excess water from the pan, leaving just the butter.
Cook shallots in the chicken butter for about 5 minutes.
Tip: Add butter off the heat to finish the sauce.
Add red wine vinegar to the pan and reduce by half.
Turn off the heat and add pieces of butter to the sauce.
Coat the chicken with the butter-vinegar sauce before serving.
Tip: Dilute the sauce with chicken juice to tone down the vinegar.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Paul Bocuse emphasized using high-quality, homegrown ingredients in his recipes.
- •The use of aged red wine vinegar is essential for the flavor profile of this dish.
- •Bocuse preferred poaching chicken in butter rather than searing it for a tender texture.
- •The sauce is thickened by incorporating butter off the heat, a technique known as 'monter au beurre'.
