Lyon-Style Chicken with Vinegar Sauce Recipe

Name: Lyon-Style Chicken with Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche; Herbed Steamed Rice, for serving

Servings: persons

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 creme fraiche
Herbed Steamed Rice, for serving

1
Preheat the oven to 450.
2
In a large, deep skillet, heat the oil.
3
Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned.
4
Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken.
5
Turn the chicken skin side up and add the garlic and bay leaf.
6
Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout.
7
Transfer the breast pieces to a plate.
8
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.
9
Transfer the chicken and garlic to the plate.
10
Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes.
11
Whisk in the creme fraiche and the remaining 2 tablespoons of butter.
12
Return the chicken to the skillet along with any accumulated juices.
13
Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes.
14
Season with salt and pepper and serve with the Herbed Steamed Rice.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, One 4-pound chicken, cut into 10 pieces, Salt and freshly ground pepper, 3 tablespoons unsalted butter, and more.

Yes, Lyon-Style Chicken with Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lyon-Style Chicken with Vinegar Sauce

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