Lyon Style Chicken with Vinegar Sauce
Ingredients
- 3 tablespoons extra-virgin olive oil
- One 4-pound chicken, cut into 10 pieces
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- 1 cup Banyuls vinegar or red wine vinegar
- 2 cups chicken stock
- 1/4 cup crème fraîche
- Herbed Steamed Rice , for serving
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