Recipe by IngridH
From Food & Wine, Oct 2011. This is a wonderful, easy chicken dish that is perfect for the vinegar lover in your life! I made it with legs and thighs, but any chicken pieces will work. Just check early for the white meat to be done if you are using it. This makes enough sauce to nicely coat all of the pieces, but not enough to spoon over rice or noodles. If you like lots of sauce, I'd suggest you double that part of the recipe.
Top Review by smellyvegetarian
Wowee, this was yummy! We are a vinegar-loving family from the 2 year old up, and it was a perfect fit for us. I used 3 lbs of drumsticks and thighs instead of a whole chicken, and based on personal preference I removed the skins. Despite having several steps this couldn't have been easier to throw together (especially since you don't have to peel the garlic!) and I loved that I really only had two dishes to wash afterward. All in all a keeper! Made for ZWT 8: The Wild Bunch.
- 3 tablespoons extra virgin olive oil
- 1 whole chicken, cut into serving pieces
- 3 tablespoons butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- 1 cup banyuls vinegar or 1 cup red wine vinegar
- 2 cups chicken stock
- 1⁄4 cup creme fraiche or 1⁄4 cup sour cream
Directions See How It's Made
- Preheat the oven to 350°F In a large deep ovenproof skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. Add 1 Tablespoon butter, and swirl the pan to coat the chicken. Turn chicken skin side up, and add the garlic and bay leaf.
- Place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through. Transfer the breast pieces to a plate, and keep warm. Add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer. Transfer the chicken and garlic to a plate and keep warm.
- Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees. Whisk in the creme fraiche and remaining butter. Return the chicken and garlic to the skillet along with any accumulated juices. Simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. Season to taste with salt and pepper, and serve over steamed rice.