To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heal in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side clown, without crowding 

the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate. 

Pour off all buL 1 tablespoon of fat. Adel the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a· wooden spoon to loosen any brown bits from the bottom of the skil­let. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet. Acid the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tendler and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper. 

To make the sauce, remove the chicken pieces to a warm serv­ing dish. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for season­ing with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve. 

VARIATION: You can make this recipe with boneless, skinless breasts 

instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 additional minutes. Remove the breasts to a warm plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.