Ingredients

• 3-3 1/2 pounds of bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
• 1/2 teaspoon of coarse salt, plus a pinch, divided
• 1/2 teaspoon of freshly ground pepper
• 7 teaspoons of Olive Oil Marketplace Shallot w/Garlic (purchase here), divided
• 1 tablespoon of butter
• 1/2 cup of minced shallots
• 16 large cloves of garlic, peeled
• 1/3 cup of Olive Oil Marketplace Sherry Vinegar (purchase here)
• 1 cup of chicken broth
• 2 sprigs of fresh thyme or 2 teaspoons dried
• 1/2 cup sour cream
• 1 tablespoon of Olive Oil Marketplace Duck butter(purchase here) or Dijon mustard
• 2 teaspoons of tomato paste
• 2 teaspoons of all-purpose flour
• 2 medium tomatoes, seeded and cut into 1/2-inch pieces
• 2 tablespoons of finely minced fresh chives

Instructions

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat.
3. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate.
4. Add 2 teaspoons oil to the pot.
5. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
6. Heat 2 more teaspoons oil.
7. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute.
8. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
9. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
10. Just before the chicken is done, whisk sour cream, duck butter or mustard, tomato paste and flour in a small bowl until smooth.
11. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
12. When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer.
13. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute.
14. Serve garnished with the tomato mixture.

Notes