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Ingredients
- 1 1/2 - 2 pounds chicken thighs, bone-in, skinless
- Salt and pepper
- 1 1/2 tablespoons unsalted butter
- 1/2 head garlic, broken into unpeeled cloves
- 1/2 cup red wine vinegar
- 1/2 pound tomatoes, roughly chopped
- 1/2 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1/2 cup chicken stock
- Chopped fresh parsley leaves, as needed
Details
Servings 4
Preparation time 10mins
Cooking time 100mins
Adapted from cookingchanneltv.com
Preparation
Step 1
*Season* the chicken with salt and pepper.
*Heat 1 tbsp. EVOO and 1 tablespoon of butter in a large skillet until foaming.
*Brown* the chicken well on all sides a few pieces at a time. (You're not cooking the chicken here just making the skin crisp and giving it color so 5 minutes per side is about right). *Remove* the chicken to a plate.
*Add* the garlic to the pan and cook about 10 minutes.
*Deglaze* the pan with the vinegar and boil to reduce by half, 10 to 15 minutes.
*Return* the chicken to the pan and add the tomatoes and tomato paste and the bouquet garni and simmer, uncovered, until the meat falls from the bone, about 30 minutes.
*Transfer* the chicken to a dish, cover and keep warm.
*Pour* the stock into the pan juices and boil until thickened, about 10 minutes.
*Strain* into a saucepan, and if it's still not concentrated enough for your liking, boil it down a little more then whisk in the remaining 1/2 tablespoon of butter. *Season* to taste and pour over the chicken. *Garnish* with chopped parsley to serve, if desired.
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