Lyon-style Chicken With Vinegar Sauce

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil
• 1 whole chicken, cut into serving pieces
• salt
• pepper
• 3 tablespoons butter
• 12 large garlic cloves, unpeeled
• 1 bay leaf
• 1 cup banyuls vinegar or 1 cup red wine vinegar
• 2 cups chicken stock
• 1/4 cup creme fraiche or 1/4 cup sour cream

Recipe

• 1 preheat the oven to 350°f in a large deep ovenproof skillet, heat the oil. season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. add 1 tablespoon butter, and swirl the pan to coat the chicken. turn chicken skin side up, and add the garlic and bay leaf.
• 2 place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through. transfer the breast pieces to a plate, and keep warm. add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer. transfer the chicken and garlic to a plate and keep warm.
• 3 back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees. whisk in the creme fraiche and remaining butter. return the chicken and garlic to the skillet along with any accumulated juices. simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. season to taste with salt and pepper, and serve over steamed rice.