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Chicken with red wine vinegar

kept byAlocavore

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 crème fraîche



Alocavore's picture

I cooked the breasts (whole) with the legs and thighs for about 15 minutes in the oven. I was going to cut the amount of chicken stock down, and wish I had. Could have used a little more creme fraiche. Next time I'll peel the garlic. Good but not great. Served with mashed potatoes.

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