1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon butter, plus another tablespoon for finishing
1 tablespoon olive oil
6 cloves garlic, peeled
1 cup/250 ml white wine vinegar
1 cup/250 ml chicken stock
1 tablespoon tomato paste
4 medium tomatoes, roughly chopped
1 bay leaf
1 large fresh thyme sprig
2 good handfuls chopped fresh parsley
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