Pan-Roasted Chicken With End-Of-Season Tomatoes

• 3 teaspoons sea salt, more for seasoning
• 1 4-pound chicken, cut into 6 pieces
• 3/4 cup flour, for dusting
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 sprigs thyme
• 1 shallot, finely chopped
• 1/2 cup fino sherry
• 3 very ripe tomatoes (from a farmstand, if possible), coarsely chopped
• 1 teaspoon aged sherry wine vinegar

1. In the morning, pour salt into a bowl large enough to fit chicken.
2. Add a cup of tepid water and dissolve salt.
3. Add chicken pieces, then cover with water.
4. Refrigerate 8 to 12 hours, until ready to cook.
5. Preheat oven to 375 degrees.
6. Remove chicken from water and pat it dry.
7. Place flour and more salt and pepper in a plastic bag.
8. Add chicken pieces, two at a time, and shake to lightly coat them.
9. Vigorously shake off excess flour and repeat with remaining chicken.
10. Place a deep, ovenproof saute pan over medium-high heat.
11. Add oil and butter.
12. When foam subsides, add chicken pieces, skin side down.
13. Brown well, adjusting heat as needed, then turn and cook for 3 minutes.
14. Add thyme sprigs and transfer pan to oven.
15. Roast chicken, basting every few minutes.
16. When chicken is cooked (20 to 30 minutes), transfer it to a platter and keep warm.
17. Place pan back on stove, over medium heat.
18. Add shallot and saute one minute.
19. Pour in sherry and boil, scraping up any pan drippings.
20. Reduce until pan is almost dry, then add tomatoes and increase heat to high.
21. Cook until tomatoes have broken down and juices have condensed, 10 minutes.
22. It should be pulpy, not drippy.
23. Taste and adjust seasoning, sprinkle with vinegar, then spoon sauce over chicken.
24. Serve.

salt, flour, freshly ground black pepper, olive oil, butter, thyme, shallot, fino sherry, tomatoes, aged sherry wine vinegar

Taken from cooking.nytimes.com/recipes/11674 (may not work)