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1
To cook the chicken, season with salt and pepper.
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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).
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3
Add the chicken, skin side down, without crowding the pan.
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4
Cook without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side.
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5
Remove the chicken to a plate.
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6
Pour off all but 1 tablespoon of fat.
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7
Add the garlic and cook until fragrant, 45 to 60 seconds.
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8
Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet.
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9
Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes.
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10
Return the chicken to the skillet.
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11
Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme.
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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 to 45 minutes.
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13
Taste and adjust for seasoning with salt and pepper.
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14
To make the sauce, remove the chicken pieces to a warm serving dish.
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15
Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes.
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16
Taste and adjust for seasoning with salt and pepper.
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17
Remove and discard the herbs.
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18
Spoon the sauce over the chicken and serve.
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19
You can make this recipe with boneless, skinless breasts instead of bone-in pieces.
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20
Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 additional minutes.
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21
Remove the breasts to a warm plate and cover with aluminum foil.
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22
Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon.
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23
Return the breasts to the sauce and finish as directed.
