Poulet Au Vinaigre (Chicken with Vinegar)

Preparation

• 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.