Ingredients
- 3 tbsp. olive oil
- 1 4-pound chicken, cut into 10 pieces
- 3 tbsp. unsalted butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- 1 cup red wine vinegar
- 2 cups chicken stock
- 1/4 cup creme fraiche
- herbed steam rice
Preparation
Step 1
Preheat oven to 450 degrees.
In a large deep skillet, heat the oil. Season chicken with salt and pepper. Add to skillet and cook over moderately high heat until browned. Add 1 tbsp. butter to skillet and swirl to coat chicken. Turn the chicken skin side up and add the garlic and bay leaf.
Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are white throughout. Transfer breast chicken pieces to plate.
Add the vinegar to skillet, return to oven and bake the rest of the pieces, basting a few times until cooked through, about 15 minutes. Transfer the chicken and garlic to the plate
Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes.
Whisk in the creme fraiche and the remaining 2 tbsp. of butter. Return the chicken to the skillet along with any accumulated juices.
Simmer over moderately high heat, basting a few times, until sauce thickens and chicken is heated through, 3 minutes.
Season with salt and pepper and served with herbed steamed rice.