Well, well, well.
Look who thinks she’s a food blogger now …
I write two posts on back-to-back days and suddenly I think I’m a food blogger again, and today posting not just once, but twice in one day. I may not even stop there. I’m going to go for three. Or four. But hey, why not keep it going? I may as well post eight times a day.
There’s a reason for this psychoblogical diarrhea of the brain. I have a lot of photos and recipes and stories I need to get uploaded before…
Oh good, because I didn’t really have much to say anyway about April Bloomfield’s tarter, tastier take on a pan-roasted chicken with vinegar sauce that she tried while visiting Lyon, France. I am just posting it because it goes with the Herbed Brown Rice.
And because I’m a fucking food blogger again!
Lyonnaise Vinegar Chicken
shamefully copied from April Bloomfield’s recipe for Lyon-style Chicken with Vinegar Sauce in Food & Wine magazine, October 2011, but with minor tweaks so I don’t get into (too much) legal trouble.
3 tablespoons extra-virgin olive oil
1 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 red wine vinegar (or banyuls vinegar, according to April Bloomfield)
2 cups chicken stock
¼ cup crème fraîche (I didnt’ use this because I am selectively dairy-free)
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.
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.
Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1¼ cups, about 10 minutes.
If you are using crème fraîche, whisk it in 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 Brown Rice.