lyonnaise garlic vinegar chicken

By foodiva

Ingredients

• 4 chicken legs, cut into thighs and drumsticks
• Salt and pepper
• 3 Tbsp olive oil
• 3 Tbsp unsalted butter
• 1 bay leaf
• 15 cloves garlic, unpeeled
• 1 cup red wine vinegar
• 1 cup chicken stock
• 1/4 cup crème fraîche or plain yogurt

Details

Servings 4
Preparation time 10mins
Cooking time 70mins
Adapted from portandfin.com

Preparation

Step 1

Instructions
Preheat oven to 450 degrees.
Heat a glug of olive oil over medium-high heat in a large oven-safe dish (I love using my precious Le Creuset for this). Salt and pepper the chicken pieces then add them to the dish. Brown chicken on both sides. Add 1 tablespoon of butter, vinegar, the bay leaf and all 15 unpeeled garlic cloves to the pan and give it a swirl around.
Turn all chicken pieces so they are skin side up and place dish in oven, uncovered, for 20 minutes, basting the chicken half way through (at the 10 minute mark).
Remove chicken and garlic from the dish and set aside. Place dish over medium heat on the stovetop then add chicken stock and deglaze the pan. Cook until reduced by half and then turn the heat down to low. Whisk in the crème fraîche and the remaining 2 tablespoons of butter.
Return the chicken and garlic to the dish and cook on medium-high heat for an additional 5 minutes, basting the chicken frequently. Serve with rice and steamed seasonal veggies.

Instructions