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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
Herbed Steamed Rice, for serving
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 kokita
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