Lyon-Style Chicken with Vinegar Sauce & Spinach and Mushrooms with Truffle Oil

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This chicken recipe is from Chef April Bloomfield who runs The Spotted Pig in NY.  This dish was so delicious I can't even come up with words to describe just how good it was.  I love when a chicken dish surprises my husband and I...and this one did to say the least!  We made a simple spinach and mushroom side, but gave it a little punch with truffle oil.  This meal was tasty!!!

Lyon-Style Chicken with Vinegar Sauce

• 3 Tbl. extra virgin olive oil
• One 4lb. chicken cut into 10 pieces or 8-10 thighs (I used thighs)
• 3 Tbl. unsalted butter
• 12 large garlic cloves, unpeeled
• 1 bay leaf
• 1 cup Banyuls vinegar or red wine vinegar
• 2 cups chicken stock
• 1/4 cup creme fraiche

-Preheat oven to 450 degrees.  In a large, deep skillet (I used a dutch oven), heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned.  Add 1 Tbl. 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.  (If using just thighs, add the vinegar to the pan after 8 minutes) 

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 a plate. 

-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 Tbl. 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.  **I served some of the juice in a side bowl.

Spinach and Mushrooms with Truffle Oil

• 2 Tbl. butter
• 10oz. button mushrooms or crimini mushrooms, sliced
• 1 large shallot, chopped
• 1 1/2 9oz bags fresh spinach leaves
• 2 tspn. truffle oil

-Melt butter in a large nonstick skillet over medium high heat.  Add mushrooms; saute until brown and liquid evaporates, about 8 minutes.  Add shallot; saute 2 minutes.  Add spinach 1/2 at a time, to skillet with mushrooms and toss over medium high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch.  Saute just until all spinach is wilted and heated through.  Stir in truffle oil. Season with salt and pepper.