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1
Season the chicken with salt and pepper.
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2
Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides.
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3
You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right.
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4
Remove the chicken to a plate.
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5
Add the garlic to the pan and cook about 10 minutes.
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6
Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes.
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7
Return the chicken to the pan.
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8
Add the tomatoes and tomato paste.
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9
Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf.
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10
Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes.
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11
Transfer the chicken to a dish, cover, and keep warm.
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12
Pour the stock into the pan juices and boil until thickened, about 10 minutes.
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13
Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more.
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14
Whisk in the remaining tablespoon of butter.
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15
Season, and pour over the chicken.
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16
Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
