3 tablespoons butter
1 (3 to 3 1/2 pound) chicken, cut up
1/2 teaspoon salt
1/8 teaspoon pepper
20 garlic cloves, unpeeled
1/4 cup red wine
2 tomatoes, peeled, seeded and chopped
1 tablespoon fresh parsley
1/4 teaspoon dried leaf thyme
1 cup chicken stock
3 tablespoons butter

Melt 3 tablespoons butter in skillet; add chicken, brown on both sides. Season with salt and pepper. Arrange garlic around chicken; add wine and tomatoes, thyme; cover and cook over low heat for 25 to 30 minutes or until tender.

Remove chicken and keep warm. Add stock to drippings and garlic; cook, uncovered 10 minutes.

Increase heat to high; whisk remaining butter. Remove from heat; strain sauce through strainer.

Serve sauce over chicken.