Garlic Vinegar Chicken

Tonight's dinner was good but not great. It was a garlic vinegar chicken served with cous cous (ahh brings me back to my days in France!) and steamed broccoli. It had a great flavor and was very tender, but if I were to make it again, I would use less mustard. None the less, it was quite tasty and different from what I would normally make! Here's the recipe:
Ingredients:
3 lbs bone in chicken pieces, skin removed
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
7 teaspoons EVOO, divided
1 tablespoon butter
1/2 cup minced shallots
16 large cloves garlic, peeled
1/3 cup red wine vinegar
1 cup chicken broth (reduced sodium)
2 sprigs fresh thyme or 2 teaspoons dried
1/2 cup reduced fat sour cream
1 tablespoon dijon mustard (or less if you don't like mustard)
2 teaspoons tomato paste
2 teaspoons all purpose flour
2 medium tomatoes
2 tablespoons finely minced fresh chives

Directions:
1. Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil and butter in pan and add chicken. Brown 5-7 minutes on each side and then remove to a plate.
2. Heat 2 more teaspoons oil. Add shallots and garlic and cook until shallots are soft and lightly browned (about 1 minute). Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
3. Cover the pot with a tight fitting lid and simmer over medium-low heat until chicken is very tender (about 50 minutes).
4. Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a bowl until smooth.
5. When the chicken is done, remove to a plate, discarding the thyme sprigs. Stir the sour cream mixture int othe sauce and bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat about 1 minute. Serve garnished with tomatoes and chives.

*Serves 6
*301 calories, 14 g fat, 34 g protein, 6 g fiber, 9 g carbs