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1
Season the chicken evenly on both sides with the salt and pepper.
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2
In a large Dutch oven, melt 2 tablespoons of the butter with the oil over medium-high heat.
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3
Add the chicken and garlic cloves and cook until the chicken is well browned, turning once, about 8 to 10 minutes per side.
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4
Add the vinegar and stir to loosen any browned bits on the bottom of the pan.
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5
Add the tomatoes, cover the pot and reduce the heat to medium.
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6
Cook until the chicken is tender, about 25 minutes.
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7
Transfer the chicken pieces to a warmed platter and cover to keep warm.
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8
Add the chicken stock to the pot and bring to a boil, scraping any browned bits that cling to the sides or bottom of the pan.
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9
Cook until the sauce is reduced by 1/3 in volume, about 10 minutes.
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10
Strain the sauce through a fine sieve and return to the pan, discarding the solids.
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11
Reduce the heat to low.
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12
Add the remaining butter, a piece at a time, whisking constantly until all the butter has been added and the sauce is smooth and thick.
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13
Do not allow the sauce to boil and remove from the heat as necessary to prevent from breaking.
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14
Add the creme fraiche and whisk to combine.
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15
Adjust the seasoning to taste.
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16
Ladle the sauce over the chicken and garnish with the parsley.
