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1
To cut up a whole chicken, start by cutting the wings off through the wing joints, keeping the drumettes on the body.
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2
Cut off the wing tips and save for stock.
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3
Pull a drumstick away from the body and slice through the skin connecting it to the body, then along the backbone and through the hip joint to remove the thigh.
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4
Repeat on the other side.
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5
To separate the drumsticks from the thighs, cut through the joint connecting them.
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6
Remove the drumette with a portion of the breast: On one thick side of one breast, start cutting about 2 inches above the drumette at a 45-degree angle to the breastbone down through the joint connecting the drumette.
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7
Repeat on the other side.
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8
Stand the carcass upright, wishbone down.
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9
Cut off the breastswhile keeping them on the boneby cutting through the rib cage.
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10
Save the back for stock.
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11
Cut the breasts crosswise through the breastbone into 2 even pieces, about the same size as the thighs.
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12
Heat a large Dutch oven or pot over high heat until hot.
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13
Generously season the chicken pieces with salt and pepper.
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14
Add the oil and 2 tablespoons of the butter to the pot.
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15
When the butter melts, add the chicken skin side down, dark-meat pieces first, along with the garlic.
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Dont crowd the pot; work in batches if necessary.
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Cook, undisturbed, until the skin is golden brown and releases easily from the pan, about 5 minutes.
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Flip and cook until the other side is browned, about 2 minutes longer.
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Transfer to a plate.
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20
Add the thyme, bay leaves, wine, and vinegar to the Dutch oven.
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21
Bring the mixture to a boil over high heat.
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22
Return all of the chicken to the pot and cover.
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23
Reduce the heat to medium-high and cook the breast pieces for 10 minutes or until cooked through.
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24
Transfer to a plate.
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25
Cook the dark-meat pieces for 7 minutes longer or until the meat pulls away from the bone.
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26
Transfer to the same plate.
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27
While the chicken cooks, heat the remaining 2 tablespoons butter in a large skillet over medium-low heat.
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28
Just before the butter melts, add the shallots and cook, stirring occasionally, until golden, about 2 minutes.
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29
Stir in the tomatoes and tomato paste and season with salt and pepper.
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30
Simmer, stirring occasionally, until saucy, about 20 minutes.
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31
After removing the chicken, continue simmering the juices in the Dutch oven until reduced slightly, about 5 minutes.
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32
Strain through a fine-mesh sieve into the tomato mixture.
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33
Return the chicken to the Dutch oven in a single layer.
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34
Pour the tomato sauce over.
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35
Bring to a boil over high heat, then remove from the heat.
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36
Add the herbs.
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Cover and let stand for 20 minutes before serving.
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38
To peel and seed a tomato, cut a slit in the bottom.
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39
Drop the tomato into rapidly boiling water.
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40
Heat for 10 seconds or until the skin starts to curl away from the slit.
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41
Remove with a slotted spoon and let sit until cool enough to handle.
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42
Starting from the slit, peel off the skin.
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43
Cut the tomato in half through its equator, then remove the seeds with your fingers.
