Chicken in Vinegar

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1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces

Salt and freshly ground pepper

1 tablespoon butter, plus another tablespoon for finishing

1 tablespoon olive oil

6 cloves garlic, peeled

1 cup/250 ml white wine vinegar

1 cup/250 ml chicken stock

1 tablespoon tomato paste

4 medium tomatoes, roughly chopped

1 bay leaf

1 large fresh thyme sprig

2 good handfuls chopped fresh parsley