Paul Bocuse (1926-2018) was one of France’s most famous and innovative chefs. His Lyon restaurant, L’Auberge du Pont de Collonges, was a three-star landmark. Not modest, he topped the restaurant building with a large neon sign spelling out “Paul Bocuse.” (He noted that although God is very well known, the church bells still had to ring every morning). Bocuse’s restaurant featured some very elaborate dishes alongside some simple, hearty Lyonnaise specialties. One of them was Vinegar Chicken. BSK cooked it last night and it was chilly night pleasure. Skin on chicken thighs were dredged in flour and browned in olive oil. Bocuse’s original recipe called for the bird to be browned in seven tablespoons of butter (a bit excessive). Softened shallots, garlic, tarragon and thyme in chicken juices and a bit of butter. Added red wine vinegar and Japanese rice wine vinegar. Raised heat until acrid vinegar odors were diminished. Thickened the sauce with plentiful butter. (In Lyon, a big dollop of creme fraiche is swirled in the sauce). Pan was covered and the chicken was braised until done. Served with basmati rice (first rinsed and then cooked so that each kernel was separate and slightly al dente) plus a kumatoe and sweet onion salad. HG contemplated adorning the kitchen in HG/BSK’s Prince Edward Island oceanfront paradise with a neon “BSK.” The excellent woman’s cooking deserves fame.
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