Chicken In Garlic-vinegar Sauce

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed)
• 1/2 teaspoon coarse salt, plus a pinch, divided
• 1/2 teaspoon fresh ground pepper
• 7 teaspoons extra virgin olive oil, divided
• 1 tablespoon butter
• 1/2 cup minced shallot
• 16 garlic cloves, peeled
• 1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
• 1 cup reduced-sodium chicken broth
• 2 sprigs fresh thyme (or 2 teaspoons dried)
• 1/2 cup reduced-fat sour cream
• 1 tablespoon dijon mustard
• 2 teaspoons tomato paste
• 2 teaspoons all-purpose flour
• 2 medium tomatoes, seeded and cut into 1/2-inch pieces
• 2 tablespoons finely minced fresh chives

Recipe

• 1 pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
• 2 heat 2 teaspoons oil and butter in a large heavy casserole or dutch oven over medium heat. add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. remove to a large plate. add 2 teaspoons oil to the pot. add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. remove to the plate.
• 3 heat 2 more teaspoons oil. add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. add vinegar and bring to a simmer. return the chicken to the pot. pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
• 4 cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
• 5 just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
• 6 when the chicken is done, remove to a plate, discarding the thyme sprigs (if using). stir the sour cream mixture into the sauce; bring to a simmer. reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. serve garnished with the tomato mixture.