Poulet Au Vinaigre (Chicken with Vinegar) [1]

3 tbsp extra-virgin olive oil

1.8 kg chicken, cut into 10 pieces

3 tbsp unsalted butter

12 large garlic cloves, unpeeled

1 bay leaf, salt, pepper

1 cup Banyuls vinegar or red wine vinegar

500 ml of chicken stock

50 ml of creme fraiche

1

In a deep pan, heat the oil.
2

Season chicken with salt, pepper, add to the pan and cook over until browned.
3

Add the butter and swirl to coat the chicken.
4

Turn the chicken side up and add the garlic, bay leaf.
5

Transfer the pan to the oven and bake for 8 mins, until the breast pieces are white.
6

Transfer them to a plate.
7

Add the vinegar to the pan, return to the oven and bake the remaining chicken, basting a few times, 15 mins longer. Transfer the chicken and garlic to the plate.
8

Add the chicken stock to teh pan and boil, scraping up the browned bits, until reduced to 300 ml.
9

Whisk in the creme fraiche and the remaining 2 tablespoons of butter.
10

Return the chicken tot he pan.
11

Simmer until the sauce thickens and the chicken is heated, about 3 mins.
12

Season with salt, pepper. Serve with the steamed herb.

Cooks Note

Recipe contributed by Aga Marchewka.