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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now I think it’s about time to start a
new adventure and I’ve decided to start
exploring the poor bookus book The
Complete bookus because I like his style
I like his recipe and the Simplicity of
it all so if it’s something that sounds
interesting to you make sure you hit the
like button you subscribe to the channel
and you hit that Bell Button as well
that’s going to really tell you when
we’re dropping here new videos and it’s
going to be a whole pus Focus for the
coming weeks on the channel starting
with his special chicken and vinegar
this is not the convered version that
I’ve already shared with cream and stock
and stuff this is the Uber simple shalot
butter red wine vinegar chicken and
that’s it cooked in a beautiful copper
sauté pan I think it’s going to be
something let’s go now if you don’t know
pus too much or you’ve never tried one
of this recipe let me bring you up to
speed on a few things and how is it to
cook in the style of PA Buu the first
thing you need to know is that PA Buu
was someone that absolutely believed and
loved the teror so he loved the nature
the legs the soil homegrown vegetables
go to Farms to buy his meats and all the
markets and things like that it’s really
the things that are really homegrown he
was not a believer of all these
processed food and shortcuts he like to
make everything from scratch that said
his recipes are interesting because he
really relies on top quality ingredients
in small numbers but when he’s making
this recipe he’s using the pulet breast
one of the best chcken in France
is going to have this homegrown chot the
red one vinegar here for that recipe by
the way has to be an aged red wine
vinegar typically aged in Oak Barrel and
you don’t want to try anything else
don’t take a white vinegar don’t take an
apple CID vinegar you need an age Red
One vinegar it’s not going to taste good
and of course a good quality uh you know
French style butter these are the
elements you’re going to need and it’s
going to really bring the flavors
together now what we’re going to see
here is a process
and how does he manage to take these
small ingredients and really bring it to
a whole new level so let’s begin the
recipe we’re using a sauté pan I’m using
a copper pan medium Heat and the first
thing we going to do is melt the butter
and there is plenty of butter because
this is p sty so how but start to chant
can you hear this always say that the
chanting and we don’t want to Brown uh
the butter on here at all okay so we’re
going to place the chicken in straight
off and we’re going to lightly color the
chicken because this is another thing
that you need to know about poku he was
not a believer of searing chicken at all
it like the slow temperature low cooking
lightly color to really allow the meat
to develop its flavor and stay tender so
at first s it looks like a lot of butter
and it is but in fact the technique
behind that is that pus like to poach
things instead of searing so he’s using
butter to really almost poach the
chicken in butter rather than using
water so lots and lots of butter it’s a
bit like the escop style of cooking and
a very very light coloring in there okay
so you can see it’s bubbling over but
you don’t want to burn the butter at all
if the heat starts to be too high you
reduce a little bit you want a really
light blond coloring so after 5 minutes
we should have a light coloring we’re
going to have a look at that and see
under there you see this a very very
light coloring and we’re going to turn
the things over up another 5 minutes
let’s go after 10 minutes we’re done I’m
going to turn the heat off so as you can
see there’s a very light coloration it
is very specifically mentioned just a
light coloration it is not the intention
to have these big brown colors at all
I’m going to add this is my Personal
Touch because I like to always have a
few pieces of thyme and a bay leaf and
the rest of the cooking is going to
happen in the oven now for the oven
we’re not using fan Forest we’re using
here conventional heat and as for the
book it say 200 10° cus put the
equivalent fhe so I’m going to put this
with a lid on and we’re going to cook
this for 20 minutes now anytime you do
something like this and the chicken is
cooking use that spare time to prepare
your Mis plas for the next step so here
the next step is going to be the sauce
so when the chicken is ready we’re going
to have to reserve it and keep it warm
so I’ve got a tray a bit of foil and
this is the ingredients we’re going to
need for the sauce more butter the shot
and the vinegar you see there’s plenty
there’s 250 ml in there almost one cup
of red wine vinegar so I’ve got
everything ready and now I can just wait
for the chicken to be cooked my chicken
is just out of the oven and it is not at
all what I expected that it was going to
look like it’s very interesting I
thought it would have kind of reduced
and stuff but with the Steam and
everything uh the chicken is there it’s
pretty very simple and we’ve got all the
butter and the juice in here so we’re
going to be making this I’m going to
take the meat out reserve it in the tray
cover it with a bit of sauce and keep it
warm in the oven and then we’re going to
start the sauce let’s go so the chicken
is here always a little bit of sauce to
avoid that it dries and it’s going to
keep on you know cooking slightly I’ve
got my oven that’s turned off I’ve got
the door open and I’m going to use the
residual heat to keep this warm while
make the sauce all right so look at this
challenge ahead can we transform this
into an amazing Tangy vinegar sauce that
is the question so the first thing I’m
going to do here is turn my heat to
high because the chicken uh that PO we
use a breast chicken which is excellent
it would have not much water but mine
was more of a mainstream chicken I think
is Rend a little bit of water so what
I’m going to do first is get rid of all
that uh excess water to be left just
with the butter and then we’re going to
cook the shallots in that chicken butter
now while this is happening you know
what I’m going to do I’m going to have a
try this just just to see what the what
we start with oh okay nothing to
complain here that is tasty it’s buttery
really intense Taste of chicken a good
start perfect so now it starts to get a
bit syrupy so what I’m going to do I’m
going to temporally get rid of those so
we see what we’re
doing okay as you can see it doesn’t
look like water too much anymore it
starts to be just the butter so what
we’re going to do here immediately all
of the
shallots I’m going to cook these
gently in that mixture I’m almost
hitting the five minutes Mark here and
I’m left with a chicken butter
yeah shots are cooked tastes good
though all right and now for the Big
Splash the
vinegar wow that’s a lot of it so high
heat we need to reduce this by half all
right the reduction is done half and I
think you know what we’re coming down to
here it’s almost like a bur blon so I’m
going to turn my heat off totally
because the rest of the sauce is meant
to be done with just fresh
butter so the whole idea is to add
pieces of butter in there
and can mon the sauce it’s called
raising the sauce so usually you just
you know swirl the pan but I’m going to
just do this with a spoon and that is
going to be the final touch so you have
to absolutely do this with the heat off
okay and it’s a bit like a b you can see
you make almost not like an emotion
when’re not using a whisk but I can see
you see the color and it’s
thickening and it’s actually it’s always
the same with sauces at the end that
everything takes shape
so what I’m getting here some kind of
not a bur Blom like a red butter almost
a red vinegar butter so I’m going keep
on going and that’s going to be it then
we can use that over the chicken look at
that I think I’m done totally
transformed you see look how thick that
is we have a sauce let me try it out
little trying spoon
here it’s going to be
sharp
actually it was super sharp before but
now it’s still yeah you you get the
vinegar but the the the butter no no it
works I’m going to add a little bit of
pepper in there tiny bit of salt and
that’s going to be
it bit of
pepper and I’m going to take my chicken
out and now we just need to coat that
lovely butter vinegary sauce over the
piece of chicken and that’s about it now
just before serving if you want as a
final touch remember we got a chicken in
that tray and there’s some juice you can
dilute your butter in here your vinegar
sauce with a little bit of the chicken
juice it’s adding sh butter get a bit
more sauce it will tone down the vinegar
okay but you don’t put the heat on
otherwise it’s going to destroy
everything okay so here we are this is
the puku uh Chicken in vinegar sauce the
very riment version and let me tell you
it is not for the faint hearted and I
might modify the recipe at the end but I
still want to try try Le the the concept
of the sauce works really well as you
can see you got a nice color it’s nice
and thick it’s not some kind of um
watery vinegar floating around and it is
just a few ingredients so I’m just going
to try the combination of the sauce with
the
chicken and the
seat no
definitely the chicken helps R when you
taste the sauce on its own it’s a bit
overpowering
but to be honest
here little
chicken it actually works pretty well it
is still very sharp though so I think
it’s a great recipe the idea is there
the
measurement the measurement for
me when need Lear need to be slightly
altered because I think for the the M
moral if you’re not pokus some vinegar
is going to be good but I think this is
a little bit on the strong side so what
I’m going to do I’m going to modify
slightly for you the element of a bit
less vinegar and I think the ideas and
what you need to keep in mind the
concept of what puku is doing here is
exactly like a b blon so you’ve got um
your chicken it’s cooked you got the
juices you got the butter you got the
shallots you add some vinegar you reduce
and I would eily let the vinegar really
reduce until it’s almost gone and then
you know use the butter to really make
the sauce and finish it off with the
leftover cooking juices from the chicken
and that’s going to give you a nice
balance but that’s is for this
interesting video this is just the first
one from Bokus and remember we’re going
to keep on going and exploring to see
what kind of recipe we can dig out out
of there so I will leave you with this
picture on the screen remember this is
the pooku style chicken and vinegar
sauce that you can try at home anytime
you want okay I see you all next week
take care all bye-bye
baby you
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you I don’t want to jinx it baby
myself
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