Chicken Fricassee with Garlic and Red Wine Vinegar revisited

My first attempt at this recipe was almost a year ago – back in the day when I didn't have a Dutch oven or know how to properly cut up a whole chicken. The first time I made this I followed the recipe variation, using boneless, skinless chicken breasts. However, the second time around I stuck with the original version, using a whole chicken. I highly recommend always using a whole chicken. The meat practically falls of the bone. 

Ingredients

• 1 (4- to 5-pound) chicken, cut into 8 pieces
  
• Coarse salt and freshly ground black pepper
  
• 2 tablespoons olive oil
  
• 1 tablespoon canola oil
  
• 4 cloves garlic, crushed
  
• 1 cup red wine vinegar
  
• 1 (15-ounce) can whole tomatoes, crushed, with liquid
  
• 1 cup chicken stock or reduced-fat, low-sodium chicken broth
  
• 1 bay leaf, preferably fresh
  
• 2 sprigs of flat-leaf parsley
  
• 2 sprigs of thyme
  

Directions

1. To cook the chicken, season with salt and pepper. Heat the olive oil and canola oil over medium heat in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate.
   
2. Pour off all but 1 tablespoon of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.
   
3. To make the sauce, remove the chicken pieces to a warm serving dish. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.
   
4. Variation: You can make this recipe with boneless, skinless breasts instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 additional minutes. Remove the breasts to a warm plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.
   

Recipe adapted from Bon Appétit, Y'all
 

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