Lyon Style Chicken With Vinegar Sauce

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.