Lyon-Style Chicken

Made this back in November just before Thanksgiving.  Ooh yes! 10+/10 everyone raved about this at dinner. For the record, despite the amount of vinegar, it does NOT have a strong vinegar taste at all. Absolutely will repeat!

Link to original recipe: https://www.foodandwine.com/recipes/lyon-style-chicken-with-vinegar-sauce

Ingredients:

3 T. extra-virgin olive oil
~4 lbs. bone-in chicken pieces (I used all chicken drumsticks)
salt and freshly ground pepper
3 T. unsalted butter, divided
12 large garlic cloves
1 bay leaf
1 c. Banyuls vinegar (or red wine vinegar, which is what I used--Alessi brand)
2 c. chicken stock
1/4 c. crème fraîche

Directions:

1. Heat oven to 450°F.

2. Heat the oil in a large, deep skillet over moderately high heat.  Season chicken with salt and pepper, then add to skillet.  Brown on both sides.

3. Add 1 T. of the butter to the skillet and swirl to coat the chicken pieces, then add garlic and bay leaf.

4. Transfer skillet to oven.  Bake for 8 min, then carefully add vinegar to skillet.  Continue baking for additional 15 min, basting a few times with the juices.  Remove and transfer chicken and garlic to a plate/bowl.

5. Return skillet with sauce to stovetop and add chicken stock.  Bring to a boil, scrape up any browned bits, and continue boiling until reduced to 1 1/4 cups (around 10 min.)

6. Whisk in crème fraîche and remaining 2 T. of butter.   Return chicken and garlic to skillet, along with any accumulated juices.  Simmer over moderately high heat until sauce thickens slightly, around 3 min.  Season with salt and pepper, serve with desired side and enjoy!