Cooking the potatoes in their jackets helps prevent them from disintegrating when they are fried later.
Brown the chicken pieces in the vegetable oil and butter in a heavy-based casserole until nicely golden and caramelized.
While the chicken is browning, start preparing the lyonnaise potatoes: cook the unpeeled potatoes in gently simmering salted water until almost soft all the way through. Take out and leave to cool completely.
Take the chicken out of the casserole and reserve. Add the onion, garlic, bay and savory or thyme to the casserole, and cook until soft. Add the vinegar and reduce by two-thirds. Add the wine and reduce by half. Add the stock, cream and chicken pieces. Bring to the boil and skim off any scum.
When the potatoes are cold, peel them and cut into
Take the chicken pieces out of the liquid and set aside. Bring the sauce back to the boil and finish by adding the parsley and adjusting the seasoning, if necessary.
Return the chicken to the sauce and serve with the potatoes.
© 2008 Anthony Demetre. All rights reserved.