Laura Calder's Chicken In Vinegar

By Unblond1

Ingredients

• * 1 chicken (3-1/2 pounds/1.6 kg) cut into eight pieces
• * Salt and pepper
• * 1 tablespoon butter + plus another for finishing
• * 1 tablespoon olive oil
• * 6 cloves garlic, peeled
• * 1 cup white wine vinegar
• * 1 cup chicken stock
• * 1 bay leaf
• * 1 sprig thyme
• * 1 tablespoon tomato paste
• * 4 medium tomatoes, roughly chopped
• * 2 good handfuls of chopped fresh parsley

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

1. Season the chicken pieces with salt and pepper. Melt 2 spoonfuls of the butter in a sauté pan and brown the chicken, a few pieces at a time. You’re not cooking the chicken here, just making the skin crisp and giving it colour and flavour. Five minutes per side is about right. Remove the chicken to a dish.
2. Add the garlic and cook 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour over the stock. Add the herbs, tomato paste, and the tomatoes. Simmer uncovered until the meat is cooked, about half an hour. Remove the chicken to a dish and keep warm.
3. Strain the liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter and pour over the chicken. Sprinkle over the parsley, and serve. N.B. She didn't strain the sauce, but rather served it chunky - make a judgment call.