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Lyon-Style Chicken With Vinegar Sauce

3 tablespoons extra virgin olive oil
1 whole chicken, cut into serving pieces
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
14 cup creme fraiche or 14 cup sour cream


Preheat the oven to 350F 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. 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. 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.

Source: www.food.com