Poulet Au Vinaigre (Chicken with Vinegar) | ExpatWomanFood.com
Browned chicken breasts baked with garlic and bay leaf, finished with a rich creme fraiche sauce for a delicious one-pan meal.
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Ingredients
- 3 tbsp extra-virgin olive oil
- 1.8 kg chicken
- cut into 10 pieces
- 3 tbsp unsalted butter
- 12 large garlic cloves
- unpeeled
- 1 bay leaf
- salt
- pepper
- 1 cup Banyuls vinegar or red wine vinegar
- 500 ml of chicken stock
- 50 ml of creme fraiche
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