Sunday, 20 April 2014

Master Chef Paul Bocuse

Master Chef Paul Bocuse is known as the Father of Culinary Art in France. He had been a cooking legend for many decades. Master chef paul bocuse was an ambassador of modern French cuisine.


 




Master Chef Paul Bocuse famous Recipe


 


Chicken in Vinegar Sauce


Chicken in Vinegar Sauce image Chicken in Vinegar Sauce



Ingredients


4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves, unpeeled

One 3 3/4 pound chicken, cut into 10 pieces

Kosher salt and freshly ground pepper

1/2 cup rice vinegar

2 medium tomatoes, seeded and cut into 1/2-inch dice

2 tablespoons chopped flat-leaf parsley


 


 


 


ACTIVE: 15 MIN
TOTAL TIME: 40 MIN
SERVINGS: 4


 


Direction


In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.


Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.


 


French Master chef Paul Bocuse’s recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he’s swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar in place of red wine vinegar and significantly reduced the amount of butter.


 


Master Chef Paul Bocuse Biography


Master Chef Paul Bocuse Biography image Master Chef Paul Bocuse Biography



Master Chef Paul Bocuse is known as the Father of Culinary Art in France. He had been a cooking legend for many decades. Bocuse was an ambassador of modern French cuisine and was placed among the ultimate chefs for being associated with Nouvelle Cuisine, which is not a lavish cuisine as compared to the traditional cuisine, since it gives importance to fresh high quality ingredients. He earned the title “The King Maker” as his students whom he taught for many years became top chef themselves. In 1961, he has received the title of Meilleur Oliver de France along with numerous awards which included the medal of Commandeur de la Legion d’honneur. He was being honoured the Leadership Award in 2011 by the Culinary Institute of America and also earned the “Chef of the Century” award.


Master Chef Paul Bocuse is famous for his high quality restaurants, and one of them which has been serving people for decades is his Luxury restaurant I’Auberge du Ponte de Collonges near Lyon. Paul dedicated his first book to Fernand Point whom he had been an apprentice.


 


 


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Master Chef Paul Bocuse