Lyon Style Chicken With Vinegar Sauce
Recipe: #17789
March 07, 2015
Categories: Chicken, Garlic, French, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Whole Chicken, Bone-in Pieces, Chicken Dinner, more
"Classic French chicken dish. The vinegar froths up when you add it to the pan, so make sure you have room!"
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 450 degrees.
Step 2
In a large, deep, oven-safe skillet, heat the oil.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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
No special items needed.
1 Reviews
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