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Lyon-Style Chicken with Vinegar Sauce

Lyon-Style Chicken with Vinegar Sauce Recipe

Adapted from April Bloomfield. I made this dish lighter by leaving out the butter and substituting non-fat Greek yogurt for creme fraiche. If you want to make this dairy-free, simply leave out the yogurt; however, I think it mellows out the acidity in the sauce and adds a deceptively rich and creamy mouthfeel.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3-4 pounds chicken parts with bone-in
  • salt and freshly ground pepper
  • 12 large garlic cloves
  • 1 bay leaf
  • 1 cup red wine vinegar
  • 2 cups chicken stock unsalted
  • 1/4 cup non-fat Greek yogurt optional

Instructions

  1. Preheat oven to 450 degrees.
  2. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Brown chicken on all sides. Add garlic and bay leaf and transfer skillet to oven. Bake for 8 minutes. Remove skillet from oven and add vinegar. Return skillet to oven and continue baking for 15 minutes. Transfer chicken and garlic to a plate.
  3. Add chicken stock to skillet and boil until reduced to about 1 1/4 cups, about 10 minutes. Turn off heat and whisk in yogurt. Return chicken to skillet and reheat, spooning sauce on top of chicken to coat all sides.

Recipe Notes

I served this chicken dish with Quinoa Pilaf and Swiss Chard with Garlic and Olive Oil.