|
|
|
|
serves 4
2
tablespoons butter
1 sprig fresh thyme
1 bay leaf
1 3-pound chicken
salt and black pepper to taste
4 garlic cloves
1/2 cup red wine
vinegar
1/2 cup chicken stock
2 teaspoons tomato paste
1/4 cup
chopped parsley
Cut chicken into 8 pieces. Melt 1/2 of the
butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in
pieces, skin side down. Season with salt, pepper and garlic.
Sauté
the chicken turning the pieces often, for about 10 minutes. Pour off the fat.
Add the vinegar stirring to dissolve the particles adhering to the bottom of
the skillet.
Add the stock, tomato paste. Boil and simmer for 10 minutes.
Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.
