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Chicken Fricassee with Garlic & Red Wine Vinegar

Created by TxGriffLover on October 27, 2011

Step 1: To cook the chicken, season with salt & pepper.
Step 2: Heat the butter and oil over medium heat in a large,straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar).
Step 3: Add the chicken, skin side down, without crowding the pan.
Step 4: Cook without crowding until a rich, golden brown on both sides, 3-5 minutes per side.
Step 5: Remove the chicken to a plate.
Step 6: Pour off all but 1 T of fat
Step 7: Add the garlic and cook until fragrant, 30-45 seconds.
Step 8: Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet.
Step 9: Stand back when adding the vinegar when it hits the hot pan, it will produce strong vinegar fumes.
Step 10: Return the chicken to the pan.
Step 11: Add the tomatoes with their liquid, chicken stock, bay leaf, parsley and thyme.
Step 12: Bring to a boil, then decrease the heat to medium-low, cover and cook until the chicken is tender and the juices run clear, an additional 30-45 minutes.
Step 13: Taste and adjust for seasoning with salt & pepper.
Step 14: To make the sauce, remove the chicken pieces to a warm serving dish.
Step 15: Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes.
Step 16: Taste and adjust for seasoning with salt & pepper.
Step 17: Remove and discard the herbs.
Step 18: Spoon the sauce over the chicken and serve.