Poulet Au Vinaigre

Ingredients
3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
4 unpeeled garlic cloves
1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
Kosher salt
Freshly ground black pepper
1/2 cup mild white wine vinegar or rice wine vinegar
3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoon unsalted butter

Directions

1. Preheat oven to 300°F. 
2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. 
3. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
4. Add vinegar, and bring mixture to a brisk boil over medium-high heat; 
5. top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. 
6. Transfer chicken to a baking dish, and keep warm in preheated oven.
7. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. 
8. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. 
9. Whisk in 2 tablespoons butter until creamy.
10. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.