Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce




  1. 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.
  2. 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.
  3. 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.

Recipe by April Bloomfield, Food & Wine, October 2011

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