Lyon-Style Chicken with Vinegar Sauce

INGREDIENTS

1. 3 tablespoons extra-virgin olive oil
2. One 4-pound chicken, cut into 10 pieces
3. Salt and freshly ground pepper
4. 3 tablespoons unsalted butter
5. 12 large garlic cloves, unpeeled
6. 1 bay leaf
7. 1 cup Banyuls vinegar or red wine vinegar
8. 2 cups chicken stock
9. 1/4 cup crème fraîche

1. Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the 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 the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the 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 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 of 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 with the Herbed Steamed Rice.

Herbed Steamed Rice

INGREDIENTS

1. 3 tablespoons unsalted butter
2. 1 medium onion, diced
3. 1 cup long-grain white rice, rinsed and drained
4. 1 garlic clove, minced
5. 1 1/2 cups water
6. Kosher salt
7. 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon

1. In a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes.
2. Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving.