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Preheat the oven to 450°.
In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately 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.
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. 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 the plate.
Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1¼ cups, about 10 minutes.
If you are using crème fraîche, whisk it in 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.
Season with salt and pepper and serve with the Herbed Brown Rice.