|
3-3 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
|
|
1/2 teaspoon coarse salt, plus a pinch, divided
|
|
1/2 teaspoon freshly ground pepper
|
|
7 teaspoons extra-virgin olive oil, divided
|
|
16 large cloves garlic, peeled
|
|
1/3 cup sherry vinegar or red-wine vinegar
|
|
1 cup reduced-sodium chicken broth
|
|
2 sprigs fresh thyme or 2 teaspoons dried
|
|
1/2 cup reduced-fat sour cream
|
|
1 tablespoon Dijon mustard
|
|
2 teaspoons all-purpose flour
|
|
2 medium tomatoes, seeded and cut into 1/2-inch pieces
|
|
2 tablespoons finely minced fresh chives
|
Tip: : If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
|
