By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.
YIELD
6 servingsPREP
20 minCOOK
90 minREADY
110 minIngredients
Directions
Pat chicken pieces dry with paper towels and season with ½ teaspoon salt and pepper.
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.
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).
Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
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.
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.
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