Poulet au Vinaigre façon Paul Bocuse

This is one of the dishes that made Paul Bocuse so famous. People drove hours to enjoy his his food which, elevated country-like french cuisine to another level. You can use any part of the chicken you prefer or use a hole chicken cut in pieces. The results are equally spectacular. Although the sound of vinegar in a dish may repulse many, the complexity of flavours it brings is second to none. Partly sweet, sour, creamy and rich, a wonderful dish to feed a family or for a large dinner party.
Ingredients are very easy to put together and remind me of hearty french cuisine dishes.
The secret for this sauce lies in the simmering part, where all the ingredients have a chance to meet and the sauce is reduced considerably.
The addition of cream completes the dish and makes it so smooth and gives it such richness.

3 Tablespoons Butter
3 Cloves of Garlic peeled and germ removed
1 French shallot minced
1 Large onion minced
2 Medium Size Tomatoes, cut in small pieces
1 Kg. Chicken cut in pieces – In this recipe, I used 500 gr. chicken thighs
1/2 Cup Red Wine Vinegar
1/2 Cup of White wine
1 Bay Leaf
5-6 Tarragon leaves
1 Cup of Chicken broth
1 Cup of double cream (35%) or creme fraiche
1 Teaspoon Dijon Mustard

In a cast iron pot or heavy base pan, saute the shallot with the garlic in the butter, until translucent.
Add the onion and continue to saute, until they are also translucent. Add the tomatoes and saute for a few minutes. Add the vinegar, bay leaf, tarragon and and cook for about 10 minutes at medium heat, giving a chance for the tomatoes to cook through and reduce the sauce by almost half.
Move the sauce to the side, which, at that stage should be quite thick and saute the chicken pieces for a few minutes.
I usually add 1/2 cup of white wine and chicken stock and cook the chicken for another 15 minutes at medium heat, so the sauce can reduce almost by half.
Add the cream and finish the cooking for another 15-20 minutes, at very low heat and the lid on.
You can prepare the dish in advance and reheat at the last minute when ready to serve.
Serve with rice – steamed vegetables – Potato au Gratin and don’t forget a piece of baguette to dunk in the sauce at the end !

For this recipe, I used a Staub Cocotte – The beauty of this pan is that is it coated with an anti-adhesive surface, making cooking a lot easier and cleaning even faster. It conducts heat very well

4 thoughts on “Poulet au Vinaigre façon Paul Bocuse

Add yours

  1. Hi – when do you add the mustard? I’m guessing with the cream at the end but wanted to double check.
    Thank you for this recipe! Trying it soon…


  2. Hi Rene – I made it for Supper last night and my guests loved it! I served it with Lyonnais rice pilaf, roasted broccolini and crusty bread. Everyone was fighting over taking second helpings. 🙂 Thanks again for posting it.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: