Paul Bocuse, one of the most famous chefs in the world and the leader of the French “nouvelle” cuisine movement, was an icon. Bocuse’s irresistible chicken with vinegar represented two major trends of the time: bold, big flavor (from vinegar) and an emphasis on overall lightness. Bocuse was a champion for both. This is a simple dish that you can make in a few minutes with very basic instructions. This version substitutes fresh tomatoes for tomato paste and uses lower-acid rice vinegar instead of red wine vinegar. It also significantly reduces the amount butter.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 200°F In a large skillet with a heavy bottom, heat clarified butter and garlic on medium-high. The skillet should be large enough for all the pieces of chicken to fit in one layer. About 3 minutes, cook until butter is melted. Cook the chicken pieces until they are lightly browned. Sprinkle with salt and pepper.
  • Mix vinegar and bring to a boil on medium-high. Add tomatoes and parsley. Cook on low heat for 15 minutes. Cover and continue to cook, turning chicken pieces every 7 minutes. Place the chicken in a baking dish and heat in the oven.
  • Use a spoon to scrape and discard any fats from the vinegar mixture. Cook on low heat for 3-4 minutes, stirring occasionally. Peel garlic cloves and place in a bowl. Mix the sauce with a wooden spoon. Salt to taste. Blend in 2 tablespoons butter until smooth.
  • Transfer the chicken to a platter. Pour sauce over the chicken and serve immediately

Notes

Unsalted butter can be melted in a saucepan on low heat. Once it is melted, stir in the sugar. Let the melted butter cool in the pan. You can scrape off any foam with a spoon. The clarified butter is the clear liquid that you should pour off.