Ingredients:
3 lbs chicken, cut into serving pieces
1 tablespoon butter
1 tablespoon olive oil
10 cloves garlic, unpeeled
1/2 cup raspberry vinegar
2 tomatoes, peeled,seeded and chopped
1 teaspoon crumbled dried thyme
1 tablespoon finely chopped parsley
1/2 cup chicken stock
Directions:
Season chicken.
Heat butter and oil; brown chicken on both sides over high heat.
Pour off fat.
Reduce heat to medium-low, add garlic and 1/4 cup of the vinegar; simmer, covered, for 20 minutes.
Pour in remaining vinegar, stirring up brown bits; raise heat and boil until vinegar has reduced to a thick glaze, about 5 minutes.
Add tomatoes to chicken along with thyme, parsley and chicken stock; boil for 5 minutes, or until liquid had been reduced by half.
Season.
With slotted spoon, transfer chicken to a warm serving platter.
Strain pot liquor, pressing hard on garlic to extract more flavour.
Spoon strained sauce over chicken.
Servings: 4-5
Time preparation: 5 min.
Time total: 35 min.