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Ingredients
- 3 T EVO
- 1 chicken, cut up
- 2 shallots, minced
- 3/4 C good quality red wine vinegar
- 1/2 C water
- 2 T unsalted butter
Method
- Preheat oven to 450 F.
- Heat the EVO in a large ovenproof skillet until bubbling. Place the chicken pieces in the pan skin side down. Cook until browned, about 5 minutes. Turn and continue, about 3 minutes. Season with salt and pepper. Place the skillet in the oven for 15 - 20 minutes.
- Remove chicken from pan to ovenproof platter and leave in oven, turning off heat. Discard all but 2 T of the cooking juices from the skillet. Heat skillet to medium heat, saute shallots 2 -3 minutes, seasoning with salt and pepper. Add the vinegar and water. Increase heat to high, bring to a high simmer. Cook 3-4 minutes, until the vinegar aroma has lessened, and the sauce is slightly reduced. Turn off the heat, place the remaining butter in pieces on top of sauce. Swirl the pan to allow the butter to incorporate to the sauce. Add the chicken pieces and turn them in the sauce to coat. Adjust seasonings with salt and white pepper and serve.
