- 3 T Leblanc Extra Virgin Olive Oil
- one 4 lb chicken, cut into 10 pieces
- salt and freshly ground pepper
- 3 T unsalted butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- 1 c Cave de l’Abbe Rous Banyuls Vinegar
- 2 c chicken stock
- 1/4 c crème fraîche
- Preheat oven to 450°. Heat the oil in a large, oven-safe skillet with deep sides. Season the chicken with salt and pepper, add to skillet and cook over moderately high heat until browned. Add 1 tablespoon butter to skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf.
- Transfer the skillet to oven and bake for 8 minutes, until the breast pieces are just white throughout. Transfer breast pieces to a plate. Add the vinegar to the skillet, return to the oven, and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and the garlic to the plate.
- 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 crème fraîche and the remaining 2 tablespoons butter. Return the chicken 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 salt and pepper and serve.