Ken Burris

Serves: 6 Edit

Yields: 6 servings

Total Time: 1 hr 50 min

Prep Time: 1 hr

• 3 pound(s) bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 1/2 teaspoon(s) coarse salt, plus a pinch, divided
• 1/2 teaspoon(s) freshly ground pepper
• 7 teaspoon(s) extra-virgin olive oil, divided
• 1 tablespoon(s) butter
• 1/2 cup(s) minced shallots
• 16 clove(s) (large) garlic, peeled
• 1/3 cup(s) sherry vinegar or red-wine vinegar
• 1 cup(s) reduced-sodium chicken broth
• 2 sprig(s) fresh thyme or 2 teaspoons dried
• 1/2 cup(s) reduced-fat sour cream
• 1 tablespoon(s) Dijon mustard
• 2 teaspoon(s) tomato paste
• 2 teaspoon(s) all-purpose flour
• 2 medium tomatoes, seeded and cut into 1/2-inch pieces
• 2 tablespoon(s) finely minced fresh chives

Directions

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. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
3. Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. 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).
4. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
5. Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
6. 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. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

Tips & Techniques