Chicken with Vinegar

Name: Chicken with Vinegar
Yield: makes 4 servings
Ingredients: 2 tablespoons olive oil; One 3-pound chicken, cut up for sautéing; Salt and freshly ground black pepper; 1/4 cup minced shallot or scallion; 1 cup good-quality red wine vinegar; 1 tablespoon butter (optional)

December 20, 2011

This is just one of several great poultry dishes from the area around Lyon, a region whose famous poulet de Bresse was long considered by many to be the best chicken in the world. Chef Paul Bocuse learned poulet au vinaigre as a youth and, some years later, showed considerable audacity by putting what is essentially a peasant dish on the menu of his Michelin three-star restaurant just outside of Lyon. He insisted that it was neither how much work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. Bravo.

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