Chicken in vinegar sauce Bocuse style

This recipe is taken from Paul Bocuse book "the Complete Bocuse" I am going to deep die in that book for a while to see Paul Bocuse style o cooking is all about.
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[@FrenchCookingAcademy]

Lets' explore the cooking world of Paul Bocuse

[@williamwoody7607]

Many years ago I was a waiter in a 5 star in Philadelphia. Georges Perrier was the chef and a close friend of Bocuse. Georges did this dish with whole Cornish game hen in raspberry vinegar. We’d bring it out in a covered copper pot to bone it tableside. When you took off the lid, the aroma took over the table. Truly a fabulous entree. I would routinely tell tables I know you don’t think you came here tonight to have chicken of all things but someone simply must have this. It absolutely never did anything but astonish the whole table. The recipe is in the back of George’s’ “Le Bec Fin Cookbook” , almost as an afterthought and it is well worth looking for.

[@j.bradleyheck1589]

I have that tome & was greatly disappointed by its content ! I will stick with my Escoffier & Larousse Gastronomique !

[@swisspuppy]

Le Bec-Fin on Walnut St. in Philadelphia!

[@williamwoody7607]

@@swisspuppy yes- you’ve been?

[@drgeorgek]

I remember going to Le Bec Fin when I was in Philly 20 years ago!

[@swisspuppy]

@@williamwoody7607 no unfortunately I have never been to the restaurant. It was about 30 years ago when I lived in Philly as a student. That time the restaurant was known for the best restaurant in the U.S.

[@johnbulger8044]

"plenty of butter" - Julia Child would heartily agree 😀

[@MDeLorien]

Cher Jean-pierre too 😂

[@j.bradleyheck1589]

​@@MDeLorienCher ? Does that wokester have a cookbook now ?😀😃😄😁😆😆😅🤣😂😂😂

[@LucieSalat]

This recipe sounds amazing, Chef! I will try it today thanks ever so much ❤

[@nicoles5852]

This sounds and looks gorgeous!

[@dimphinapereira1502]

It looks yum n delicious

[@paulhaskell6342]

Looks fantastic. Will give it a try. Thank you!

[@FilipDePreter]

Sounds great.

[@adanrodriguez8895]

it is gorgeous

[@shooting26gaming28]

Love your cooking ❤

[@ChappysTikiBar]

chef's kiss 💋 👨‍🍳 👌

[@oscars4107]

Love your videos

[@GreenNastyRabbit]

Nice one 😊

[@docmalthus]

The recipes of Paul Bocuse remind me of the formulae of Nikola Tesla. They work, but only if you follow the recipe EXACTLY.

[@TheMrTomkennedy]

Thanks

[@FrenchCookingAcademy]

thanks a lot mister again the support is much appreciated👍⭐️

[@zekelucente9702]

I made this dish from the American Test Kitchen recipe and it was great. Less vinegar and the butter mellows it.

[@LeDrapeauBlanc]

Good job. 🙏✝️ Sainte Jeanne d'Arc, priez pour nous

[@AllanKlo63]

What an inspiring recipe! Will definately try this at home. Question: If the vinegar sauce getts too sharp/strong, could it be solved by adding a little bit of cream?

[@alchipman5899]

I would use a very reduced chicken stock.

[@dertobbe1176]

March simpson has a cooking book?

[@smoath]

🤣

[@swisspuppy]

Can you use good balsamic vinegar instead? The taste would be rather milder than very sharp tasted red wine vinegar.

[@user-xz4eq2ci6h]

I agree it would taste better

[@danh-or5nt]

I wondered about the red wine vinegar. I noticed you used Pommery Aged Red Wine Vinegar which I believe is 7% acidity. Maybe this is too acidic? I've read elsewhere that 6% acidity appears to be the happy medium for American tastes. I think you're right to suggest softening the sharpness with some cream and perhaps cooking down the vinegar more. I appreciate all you're doing for us novices who want to improve their cooking skills and knowledge. Thanks!

[@FrenchCookingAcademy]

yes that’s right this one was a bit too acidic but there are other shard vinegars that are much mellow indeed 🙂🙂

[@southernlight6]

I have made similar but using white balsamic vinegar. Works out nicely and popular with family.

[@crystalharris7394]

👏👏👏

[@michelleheath]

What would be a good addition as a side? I was thinking homemade angel hair pasta with a drizzle of the sauce. And asparagus? Red wine, maybe a bourbon barrel aged red? Recommendations?

[@synixxii4971]

glas of water

[@FrenchCookingAcademy]

😅

[@FrenchCookingAcademy]

pilaf or white rice absolutely.

[@JamesSnell-rc5xt]

It would benefit from a little chicken stock to reduce the sharpness. For me, the key take-away here is to not sear the heck out of the chicken Italian style in olive oil, but rather to poach it more gently French style in butter. Can't wait to try it.

[@Hedgehogsinthemist123]

Does aged red wine vinegar taste different to ordinary red wine vinegar?

[@sevenravens]

I’m gonna try this with American Vinegar Works barrel aged vinegar. 😳😜

[@sympatyk8906]

❤

[@russ9921]

This recipe is better if a sharp wine is used to make the sauce instead - a Gewurtztraminer or a Chinon gives the background edge without being too hard on the palate.

[@lemontart3219]

I love you. Ever since you taught me to make mayonnaise I have had no failures. 😀 Please get a silicone spatula and scrape down that fond on the side of the pot, it was driving me crazy leaving that flavor just sitting there. That wooden spoon was not getting it.

[@lemontart3219]

Oh, and this vinegar chicken goes well on a helping of polenta.

[@chongseitmooi2593]

Consider to add garlic .ginger. ginger goes well with vinegar 🎉

[@WastrelWay]

This is a very interesting technique. I might call it sweet and sour chicken, French style, without the sweet. I would consider adding a teaspoon of honey if the vinegar is overpowering. Or maybe not!

[@esther.f.g]

c'est possible d'utiliser du ghee pour cuisiner le poulet? merci

[@dlbwoodbury]

Ghee est la même chose - Le beurre clarifié!

[@dogmaticpyrrhonist543]

It looks like you could have also taken the reduction further, down to a wet shallot level, which would modify the flavour and sharpness as well. That's always a risk though.

[@MichaelEllis1]

I make my own red wine vinegar at home. Maybe I'll make a batch of butter as well. Brest chicken is absolutely unavailable for me. How bad would you consider a Costco chicken for a dish this "pure"?

[@ericbarthelemy190]

As Mr Bocuse will say "you cook what u gat". He was wounded 3x WW2. He always respect every one and every fair farmer.😊

[@stefool]

@@ericbarthelemy190 He was a great man.

[@stefool]

You can buy a chicken at a farm in your area.

[@DisruptedSinner]

This is a very interesting concept, and as you said, it's probably not for mere mortals. If I tried this, for the sauce, I would probably use 125ml red wine vinegar, 125ml white wine (not vinegar), and maybe 10-20ml of cream - just a touch. This is a great video that makes me think how I would adapt a recipe for my own liking, or for people I entertain. 👍

[@j.bradleyheck1589]

It's for someone with a refined & discriminating palate such as a gourmand or epicurean !!!

[@yos8172]

Why don't you do your own recipes. Then we can all tell you what we would do.

[@DisruptedSinner]

What's with all the negativity in this comments section? I can express my opinions and tastes all I want. If people don't like them then too bad for you. Grow up.

[@nicoleframe5192]

This recipe looks great but I am confused about the amount of vinegar: in the recipe you write 100ml and in the video you mention 250ml. Which is it?

[@GusFogle]

He mentioned at the end of the video that he would make some alterations before posting the final recipe. One of those alterations was reducing the quantity of vinegar used.

[@nicoleframe5192]

@@GusFogle Thank you. I had not watched the video to the end. My bad!

[@464nescio6]

Maybe you could substitute some of the vinegar with some siropy balsamico.. just a teaspoon less redwine vinegar and add a teaspoon of balsamico.. might be interesting..

[@petermueller7407]

I very much assume he used some topnotch, maybe even homemade, aged for ages syrupy kind of cuvee red wine vinegar. Maybe it was stuff us mortals never will be able to obtain.

[@givemeabreak8784]

Meat lab grouwn meat will be great for this dish .

[@cynthiaslater7445]

Bocuse (heavy sigh!) I have his cookbook. It's easier to watch you, though. 😍

[@liberalssuck950]

Indeed! He is easy on the eyes.

[@GuidoWilden]

100% that is Marge Simpson on the cover

[@coldsteel7657]

🫡🪖🍽️

[@ericvandruten]

The person depicted on the book cover is of course Marge Simpson.

[@ajconstantine3593]

🙋‍♂️ Bocuse’s Bible notwithstanding, didn’t you have to physically _restrain_ yourself from tossing some thyme or rosemary/bay (or even peppercorns) into that SAUCE, Stephane?? 👀 🤷‍♂️🥳

[@owlyus]

Add some soy sauce and you got Filipino-French chicken adobo

[@Lovemycoffee10]

This recipe looks interesting, however I don’t like the texture of the chicken skin w/this process of brazing. Will I get the same flavor results using Boneless chicken breasts? Thank you!

[@donshults7772]

You can remove the skin of the chicken. It would be like using rabbit. I like to keep the bones intact during cooking to prevent shrinkage and drying out

[@ajconstantine3593]

Poached bird is just a bridge too … not happenin for me (😅). I’m going w your squirrellier version! Stephane, I hope we don’t get MORE simple than this in the future, b/c … cookin’s = or > eating. Right? 🤷‍♂️😅 ✌️

[@RULASMONROY]

Meat looks dry…chicken tighs instead, maybe?

[@andrewhammill6148]

Back off on the vinegar a little, and it might be palatable.

[@David-qd3ff]

Very wrong. You have no palate.

[@FilipDePreter]

Maybe some Ducasse or Bras?

[@gregorychiartano4592]

That is an awful lot of butter.

[@RobRamseyWizardofMathematics]

Good!

[@keithdyson9016]

Such a pity. You could have simply said, 'A Bocuse recipe...but not for me'. Far too often video/tv chefs go into raptures over their own cooking. Anyway, another well produced culinary excursion.

[@eviljew8206]

Boiled chicken with vomit sauce...

[@eviljew8206]

Yuck! Looks like throw up... 9:09

[@eviljew8206]

You don't know anything...

[@petermueller7407]

Pretty sure there is a therapist near you that can provide you with a meeting. Try it! Quick!!

[@kennethcarney5874]

I don’t know. Seems to me you could do chicken better using way less butter

[@basmeijer1975]

As you say. You don’t know.

[@8nansky528]

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