Chicken with Vinegar Sauce-Recipe#4

I was hesitant at first about this recipe, reading vinegar sauce does not sound too appealing.  However being a culinarian i seized the moment and went ahead with making this dish.  I paired it with a mushroom risotto.  It was fantastic.

Chicken with Vinegar Sauce
Serves:  4 people

Ingredients:

Olive Oil
4# 8-Cut Chicken
8 Garlic Cloves, Smashed
2 Bay Leafs
3/4 cup Red Wine Vinegar
2 1/2 cups Chicken Stock
1/2 cup Creme Fraiche(Sour Cream Works Just as Well)


Method:

1.  Preheat your oven to 450 degrees.  Season your chicken with salt and pepper.  In a large deep skillet, a cast iron one if you can, heat some oil.  Add the chicken to the pan over medium high heat until browned on all sides.

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 Red Wine vinegar to the skillet and return to the oven and bake the remaining chicken, about another 15 minutes.  Then transfers the rest of the chicken to the plate along with the garlic.

3.  Add the chicken stock tot he skillet and boil, using a wooden spoon to scrap all the brown bits off the bottom of the pan.  Reduce till about a 1 1/2 cups, about 8 minutes.  Whisk in the creme fraiche and the remaining butter.  Return the chicken to the skillet along with the garlic.  Simmer all together until the sauce begins to thicken and the chicken is warmed through.  Serve with some herb rice, or as I did below with mushroom risotto.