Ingredients

3-3 1/2 pounds  bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip) 1/2 teaspoon  coarse salt, plus a pinch, divided 1/2 teaspoon  freshly ground pepper 7 teaspoons  extra-virgin olive oil, divided 1 tablespoon  butter 1/2 cup  minced shallots 16 large cloves  garlic, peeled 1/3 cup  sherry vinegar or red-wine vinegar 1 cup  reduced-sodium chicken broth 2 sprigs  fresh thyme or 2 teaspoons dried 1/2 cup  reduced-fat sour cream 1 tablespoon  Dijon mustard 2 teaspoons  tomato paste 2 teaspoons  all-purpose flour 2   medium tomatoes, seeded and cut into 1/2-inch pieces 2 tablespoons  finely minced fresh chives Tip: : If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.

Description

Chicken In Garlic-Vinegar Sauce, Recipe

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