Chicken with Tomato Vinaigrette

Directions

1. Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
2. Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes.
3. When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.