Sprinkle the chicken pieces with salt and pepper. Melt
the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp
and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish.
Add the garlic and cook for 5 minutes. Deglaze
the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste
, bay leaf and thyme
, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm.
the cooking liquid into a saucepan
, pressing to get all the juices through, and whisk
in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley