Ingredients

• 4 tbsp Butter Flavoured Extra Virgin Olive Oil
• 4 large garlic cloves unpeeled
• 4 pounds chicken pieces (suggest thighs and drumsticks)
• Salt and pepper
• ½ cup Apple Dark Balsamic Vinegar
• 3 medium tomatoes peeled, chopped
• 4 tbsp chopped parsley
• 2 tbsp butter or Butter Flavoured Extra Virgin Olive Oil
• 2 tbsp fresh lemon juice

Instructions

1. Season chicken generously with salt and pepper and brown in 2 tbsp Butter Flavoured Extra Virgin Olive Oil until nicely browned. Pour off all but 2 tbsp of the accumulated fatin the pan and reserve it. Add the tomatoes, the Apple Dark Balsamic Vinegar and the unpeeled garlic cloves and set the chicken on top, skin side up. Cover and simmer until chicken is done â?? about 20 minutes. Add another tbsp of the reserved fat during the cooking process if the sauce seems too dry. Plate the chicken.You can broil the chicken skin side up for about 2 minutes if you want to crisp the skin. Meanwhile peel garlic cloves and mash them into the sauce and taste for seasoning. Simmer the sauce if it is too thin. Whisk in 2 tbsp butter or the Butter Flavoured Oil 2 tbsp of the parsley and the lemon juice. Pour the sauce onto a serving platter and set the chicken on top. Garnish with the remaining parsley and serve with rice.