Inspired by Laura Calder's recipe, this can be made more affordable with just a touch of balsamic vinegar instead of one whole cup of red wine vinegar....lovely for a stay at home dinner served with rice.

Serves 4

Ingredients
4 chicken thighs/legs with bone in
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
3-6 tablespoons balsamic vinegar (to taste)
4 tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

1. Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming and add a tablespoon of olive oil to prevent it from burning, then,

2. Brown the chicken well on all sides. leave it (resist the urge to touch it) and check after about 5 minutes per side. golden brown skin is about right. Remove the chicken to a plate.

2. Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and add half a cup of boiled water.

3. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.

4. Pour the stock into the pan juices and boil until thickened. Season.

5. put the chicken onto a bed of fragrant rice, and lovingly pour the sauce over the chicken till it wets the rice ...drool...