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1
In the morning, pour salt into a bowl large enough to fit chicken.
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2
Add a cup of tepid water and dissolve salt.
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3
Add chicken pieces, then cover with water.
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4
Refrigerate 8 to 12 hours, until ready to cook.
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5
Preheat oven to 375 degrees.
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6
Remove chicken from water and pat it dry.
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7
Place flour and more salt and pepper in a plastic bag.
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8
Add chicken pieces, two at a time, and shake to lightly coat them.
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9
Vigorously shake off excess flour and repeat with remaining chicken.
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10
Place a deep, ovenproof saute pan over medium-high heat.
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11
Add oil and butter.
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12
When foam subsides, add chicken pieces, skin side down.
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13
Brown well, adjusting heat as needed, then turn and cook for 3 minutes.
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14
Add thyme sprigs and transfer pan to oven.
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15
Roast chicken, basting every few minutes.
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16
When chicken is cooked (20 to 30 minutes), transfer it to a platter and keep warm.
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17
Place pan back on stove, over medium heat.
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18
Add shallot and saute one minute.
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19
Pour in sherry and boil, scraping up any pan drippings.
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20
Reduce until pan is almost dry, then add tomatoes and increase heat to high.
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21
Cook until tomatoes have broken down and juices have condensed, 10 minutes.
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22
It should be pulpy, not drippy.
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23
Taste and adjust seasoning, sprinkle with vinegar, then spoon sauce over chicken.
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24
Serve.
