Entree -- Vinegar Chicken (Bittman/Paul Bocuse -- the best chicken dish in the world)
Submitted by dvdlee on August 27, 2004 at 10:21 am

DESCRIPTION
Entree -- Vinegar Chicken (Bittman/Paul Bocuse -- the best chicken dish in the world)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe is from Mark Bittman's great cookbook "The Minimalist Cooks At Home" (BroadwayBooks/Random House, 1999 ISBN: 0-7679-0361-7). This is a super cookbook -- especially for fast and delicious week-night meals.

This is a low-fat version of the recipe made famous by Paul Bocuse (the only French Chef to be awarded the Legion of Honor by the French Government). This preparation is considered by many to be the best chicken dish in the world (per Michlein). This simple peasant dish from Lyons is so much more flavorful and delicious than the English translation sounds. Call it Poulet de Bresse (the Lyonaise name) and serve it to family and friends.

Here are both the low-fat version and the original version (high-fat) and some variations suggested by Mr. Bittman

2 Tablespoons good quality olive oil
1 3 pound chicken, cut up for sauteing (try to use an organic or free-range chicken -- the best chicken you can find)
Salt
Fresh Ground Pepper
1/4 cup mined shallots (or scallion if you absolutly cannot find shallots)
1 cup good Red Wine Vinegar (Heinz Gourmet Fine Wine Vinegar was rated the best by Cook's Illustrated of American supermarket vinegars)
1 Tablespoon butter

Preheat oven to 450F.

Heat a large heavy skillet over medium-high heat. Add the oil and wait a minute. When the oil is good and hot, place the chicken in the skillet, skin side down. Cook undistrubed for 5 minutes, or until the chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt & pepper. (Hint: Do not crowd the skillet, saute the chicken in 2 batches if you need too.)

Place the chicken (and the skillet) in the oven. Roast for 15 to 20 minutes, until it is just about done (the juices will run clear, and there will be just the barest trace of pink near the bone.) Remove the chicken to an ovenproof platter and place the plater in the oven; turn off the oven and leave the door ajar. (If the chicken does not fit in one layer in the skillet, place the extra chicken in another dish and roast alongside the skillet)

Pour as much fat as possible from the skillet, but do not remove the cooking juices. Place the skillet over medium-high heat and add the shallots; sprinkle them with a little salt and pepper and cook, stirring, until they are tender, about 2 minutes.

Add the vinegar and raise the heat to high. Cook for a minute or two or until the powerful smell has subsided somewhat. Add 1/2 cup water and cook for another 2 to 3 minutes or so, stirring until the mixture is reduced and somewhat thickened. Wisk in the butter.

Return the chicken and any juices to the skillet and turn the chicken in the sauce. Serve immediately.

ORIGINAL VERSION:

Brown the chicken in 7 tablespoons of butter. When finishing the sauce increase the one tablespoon of butter to 3 or 4 tablespoons.

Substitute for the shallots 1/4 cup of finely minced onion and 2 minced cloves of garlic.

Add a herb to the chicken while browning (a sprig of tarragon, or a big pinch of dried; a few fresh thyme sprigs (or 1/2 teaspoon dried), or 5 or 6 bay leaves

Use Champagne or white wine vinegar instead of red

Stir in a Tablespoon (or more) of Dijon mustard to the sauce (just before adding butter).