Sauté of Chicken with Tomatoes and Garlic

Categories: April+2010, Dinner, chicken, healthy, tomatoes, try*this

Ingredients

• 1 chicken (4-41/2 pounds), cut into 8 pieces, or boneless chicken breast halves
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter, divided
• 20 unpeeled large garlic cloves
• 1/2 cup cognac
• 1 pound ripe tomatoes, coarsely chopped, or 1 (16-ounce) can imported Italian plum tomatoes
• 1 tablespoon tomato paste
• 1 bouquet garni (1 bay leaf, 4 fresh thyme sprigs, and 4 parsley sprigs)
• 1 cup low-sodium chicken stock
• 1 tablespoon minced fresh parsley
• Parsley leaves
• Fresh thyme sprigs

Directions

1. Season chicken with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add chicken pieces in batches and brown on all sides, about 10 minutes per batch. Remove chicken from skillet. Add garlic to skillet and stir 2 minutes.

2. Pour off fat from skillet. Return chicken to skillet. Add cognac and heat briefly. Carefully ignite with match. When flames subside, add tomatoes, tomato paste, and bouquet garni. Cover and simmer until chicken is tender, turning pieces over once, 20 minutes for white meat and 25 minutes for dark meat. If using chicken breasts, the cooking time will be reduced 5 to 10 minutes. Transfer chicken to platter. Tent with foil to keep warm.

3. Add stock to skillet and bring to a boil. Reduce heat and simmer 5 minutes. Strain through a sieve, pressing on garlic with back of a spoon to extract purée. Stir sauce over low heat until reduced to 1½ cups. Gradually whisk in remaining 3 tablespoons butter and adjust seasoning. Pour sauce over chicken. Sprinkle with parsley and garnish with parsley leaves and thyme.

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