Vinegar Chicken



1 chicken, cut up into 8 pieces OR 8 chicken thighs
2 tbsp olive oil
4 tbsp butter, divided
10 garlic cloves, minced
5 medium shallots, minced
1/2 cup cider vinegar
1 cup fruity white wine (or 1 cup chicken stock)
1 tbsp tomato paste
1 cup chicken stock

1. In large skillet, bring the oil and 2 tbsp butter to medium-high heat. In batches, fry the chicken pieces until golden brown. Set aside. Lower the heat to medium-low. Drain the skillet of excess fat, but leave enough to thoroughly coat the pan. Saute the garlic and shallots until soft and light brown, but not burned.
2. Pour in the vinegar and wine (or stock) and deglaze the pan. Add the tomato paste and chicken stock and turn the heat up and bring to a boil. Allow to bubble for 7 minutes or until liquid reduced by about a third. Add garlic, shallot and chicken and simmer, uncovered, for about 15 minutes. Turn the chicken and simmer for 15-20 minutes more, or until chicken is completely done, but not overcooked.

Servings: 4

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