3 tablespoons olive oil
3 tablespoons of real butter
12 large garlic cloves, unpeeled
A bay leaf or two
1 cup of vinegar, I prefer red wine vinegar
2 cups chicken stock or broth
1/4 cup cream, half&half or creme fraiche
1. Preheat oven to 425. In deep skillet put olive oil and brown chicken skin side down. Add salt, pepper, a tablespoon of butter and brown the chicken. Flip the chicken and add all that garlic and bay leaf.
2. Remove the skillet and into the oven it goes for about 10 minutes (no longer). I make this dish in an iron skillet. Add the vinegar and cook 15 minutes or until you think the chicken is done. Remove from oven.
3. Now, take chicken from the skillet and set aside. Add the chicken stock, scrape up the tasty little bits left behind and let it reduce to a little more than a cup. That will probably take 5-10 minutes. Add your cream and remainder of the butter - whisk it all up. Return chicken to the pan and let it cook until the sauce begins to thicken. That will take about 5 minutes.
Serve it up. If you want a French country meal feel to your Chicken Lyon, roast some nice asparagus with garlic and butter.
Howard W. Hewitt, Crawfordsville, IN., writes every other week about wine. Read his wine blog at: www.howardhewitt.net