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Poulet au Vinaigre - The Lunchtime Version

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As part of this year's project to uncover the recipes and styles of cooking that I've left out of this blog for inexplicable reasons, I wanted to include more of the food from the small bistros in France (and sometimes England) that I've enjoyed over very many years. So here's a version of poulet au vinaigre based on the simple, cheap but delicious lunches that I've enjoyed at small French bistros, bars and caf├ęs. Poulet au vinaigre is a great classic that you'll find all over France and in many cookery books of French cuisine. The books will usually contain a refined, classic version of the dish which starts with a whole chicken and uses different cooking times for the various parts of the bird. There's absolutely nothing wrong with that but that's not what this recipe is all about. I'm recreating the sort of lunch served to large, communal tables in happy, friendly places in the north of France 20 or 30 years ago. Such places are still around if yo