1. Make sure chicken parts are patted dry. 2. Season them. 3. Heat olive oil in large sauté pan or dutch oven. 4. Lay the chicken skin side down (cook the chicken in batches if the pan is not large enough) turn chicken to allow it to brown evenly on all sides (about 3 minutes each side.). 5. Add butter, diced onion, garlic cloves, and sauté for a few more minutes. 6. Remove any access fat. 7. Deglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY. 8. Add the bouquet garni, white wine, chicken stock and diced tomatoes to the pot. 9. Bring to a boil, lower the heat to a slow simmer, cover and simmer for 30 minutes. 10. Take off the lid, raise the temperature to medium, take out the herb sachet and cook for another 10 minutes (patience, patience! this process will reduce the liquid and thicken the sauce). 11. Plate chicken with the sauce and garnish chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
