Chicken In Red Wine Vinegar Sauce

• 6 bone in skin on chicken thighs about 2 pounds
• 1 tablespoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 3/4 cup white wine
• 1/4 cup red wine vinegar
• 2 tablespoons tomato paste
• 3 whole garlic cloves peeled
• 1 shallot thinly sliced
• 2 bay leaves small
• 4 sprigs fresh thyme
• 1/4 cup water
• ground black pepper Freshly
• 1 teaspoon fresh thyme leaves

1. Put the chicken thighs on a small rimmed baking sheet or baking dish. Sprinkle the salt on both sides of chicken; arrange skin side up and refrigerate overnight, uncovered. This will season the chicken and help the skin to crisp and brown.
2. Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat. Add the olive oil to the pan, followed by the chicken, skin side down. Cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown. Turn chicken and cook the other side 2 minutes; remove chicken to a plate.
3. Pour off all but about a teaspoon of the fat in the pan, then add the wine and vinegar and bring to a boil. Stir in the tomato paste, garlic, shallot, bay leaves, thyme and water; return chicken to the pan, skin side up. Lower the heat to a gentle simmer, cover and cook 20 minutes.
4. Let the chicken rest off the heat 15 minutes. Taste for seasoning, adding more salt if needed and black pepper to taste. Sprinkle with thyme leaves and serve.

chicken, kosher salt, extravirgin olive oil, white wine, red wine vinegar, tomato paste, garlic, shallot, bay leaves small, thyme, water, ground black pepper, thyme

Taken from www.yummly.com/recipe/Chicken-In-Red-Wine-Vinegar-Sauce-963188 (may not work)