Lyon Style Chicken With Vinegar Sauce
March 07, 2015
"Classic French chicken dish. The vinegar froths up when you add it to the pan, so make sure you have room!"
- Serving Size: 1 (578.4 g)
- Calories 660.7
- Total Fat - 31.3 g
- Saturated Fat - 11.9 g
- Cholesterol - 1145.6 mg
- Sodium - 343.3 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.3 g
- Sugars - 1.1 g
- Protein - 83.7 g
- Calcium - 76.7 mg
- Iron - 12 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.2 mg
Preheat the oven to 450 degrees.
In a large, deep, oven-safe skillet, heat the oil.
Season the chicken with salt and pepper; add to the skillet and cook over moderately high heat until browned, turning to brown on both sides. Add 1 tablespoon butter to the skillet and swirl to coat the 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 just white throughout. Transfer the breast pieces to a plate.
Add the vinegar to the skillet, return it to the oven, and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate with the breasts.
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 tablespoons of butter.
Return the chicken and garlic to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with additional salt and pepper. Serve.
Tips & Variations
No special items needed.