Food & Wineのインスタグラム(foodandwine) - 8月19日 03時36分

When we first published Paul Bocuse's irresistible recipe for chicken cooked with vinegar in 1980, it represented two big trends at the time: big flavor (from the vinegar) and a focus on lightness. This is a dish we have never stopped making. Tap the link in our bio for the recipe! To celebrate our 40th birthday, all month long we'll be counting down with our top 40 recipes over the last 40 years. If you make one, tag your dish with #CookThe40—we'll regram our favorites! ?: @gregdupree

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