The recipe calls for a whole 3½-pound chicken cut into 8 pieces. I had 6 drumsticks and two thighs in freezer. Don’t be afraid of the name: The taste of vinegar is very light after the reduction process.
Salt and fresh ground pepper to taste
2 tablespoons of butter, plus another for finishing sauce
1 tablespoon of olive oil
8 cloves of garlic, peeled
1 cup white wine vinegar – I used red (recommend)
1 cup of chicken stock
1 tablespoon tomato paste
4 medium tomatoes – I used 10 heirloom which I had at hand
1 bay leaf
1 large thyme sprig
½ cup of chopped parsley (save some for garnish)
Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet and add the olive oil. Then add chicken a few pieces at a time, brown the chicken well on all sides. You’re not cooking the chicken here; just making the skin crisp and giving it color, 5-7 minutes per side. 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. Add the tomatoes and tomato paste. Add thyme, parsley, and bay leaf to the chicken 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 you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken.
Adapted from “French Cooking at Home”