Chicken with Raspberry Vinegar

• 3 lbs chicken, cut into serving pieces
• 1 tablespoon butter
• 1 tablespoon olive oil
• 10 cloves garlic, unpeeled
• 12 cup raspberry vinegar
• 2 tomatoes, peeled,seeded and chopped
• 1 teaspoon crumbled dried thyme
• 1 tablespoon finely chopped parsley
• 12 cup chicken stock

1. Season chicken.
2. Heat butter and oil; brown chicken on both sides over high heat.
3. Pour off fat.
4. Reduce heat to medium-low, add garlic and 1/4 cup of the vinegar; simmer, covered, for 20 minutes.
5. Pour in remaining vinegar, stirring up brown bits; raise heat and boil until vinegar has reduced to a thick glaze, about 5 minutes.
6. Add tomatoes to chicken along with thyme, parsley and chicken stock; boil for 5 minutes, or until liquid had been reduced by half.
7. Season.
8. With slotted spoon, transfer chicken to a warm serving platter.
9. Strain pot liquor, pressing hard on garlic to extract more flavour.
10. Spoon strained sauce over chicken.

chicken, butter, olive oil, garlic, raspberry vinegar, tomatoes, thyme, parsley, chicken

Taken from www.food.com/recipe/chicken-with-raspberry-vinegar-75269 (may not work)