Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce
Ingredients: 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 Directions: Preheat oven to 450°. … More Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce