An il Fustino recipe

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Author: Chef James R. Kirkley, IV

Serves: 4

Lyon-Style Chicken with Vinegar Sauce


3 tablespoons, il Fustino Mission EVOO
4 pounds, chicken (1 chicken) - Cut into 10 pieces
salt and freshly ground pepper
3 tablespoons, unsalted butter
12 large cloves, garlic - peeled
1 bay leaf
1 cup, il Fustino cabernet Sauvignon Vinegar
2 cups, chicken stock
1/4 cup, creme fraiche


  1. Preheat the oven to 450 degrees. In a large, deep skillet, heat the oil. Pat chicken dry with a paper towel. Season the chicken with salt and pepper, add to the skillet, skin side down, and cook over moderate 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 breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, baste a few times, until cooked through, 15 minutes longer. Transfer the remaining 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 creme fraiche 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.
  4. Correct seasoning and serve over Herbed Rice.

I finish the chicken in the sauce to infuse extra flavor. I also replace the il Fustino Cabernet Sauvignon Vinegar with il Fustino Aged Balsamic Vinegar. I highly recommend either. My favorite side dish is white or brown rice I toss with fresh herbs.