Serves 2 to 4
1 tablespoon olive oil
2 tablespoons butter
4 chicken thighs, trimmed of some of the skin
Salt and freshly ground black pepper
2/3 cup Raspberry Blush Vinegar ( I used "Alessi" which may be available in your local store for no more than $4.00)
Small container of cherry tomatoes, halved
1/2 cup chicken broth
1 tablespoon butter to finish
Chopped parsley to garnish
In a nonreactive skillet, heat the oil and butter over high heat. Season the chicken thighs liberally with and salt and pepper. Add the chicken to the hot skillet and cook until the skin side is golden brown (Approx. 5 minutes). Regulate the heat so that you do not burn the chicken. Turn the pieces and brown them on the other side for an additional 5 minutes.
Remove the chicken from the skillet and pour out the cooking fat. Return the chicken to the skillet and very slowly add the vinegar. Lower the heat to medium and reduce the vinegar by half, turning the chicken from time to time to coat it with the mixture, about 10 minutes.
Add the tomatoes and chicken stock. Cover and simmer gently over medium low heat until the chicken is cooked through, about 20 minutes.
Remove the chicken to a platter and whisk in the 1 tablespoon of butter. Pour the sauce over the chicken, sprinkle with parsley and serve with mashed potatoes.