Food & Wineのインスタグラム(foodandwine) - 10月16日 06時49分

We first published Paul Bocuse's poulet au vinaigre in 1980—it's one of our 40 best recipes of the past 40 years. It's light, but packed with big, bold flavor, and it comes together in about an hour, making it a perfect weeknight dinner. Why not try it tonight? Recipe link in our bio. #CookThe40

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