Chicken In Garlic-Vinegar Sauce

• 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

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.

chicken, coarse salt, fresh ground pepper, extra virgin olive oil, butter, shallot, garlic, sherry wine vinegar, chicken broth, thyme, sour cream, mustard, tomato paste, flour, tomatoes, fresh chives

Taken from www.food.com/recipe/chicken-in-garlic-vinegar-sauce-416790 (may not work)