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Instructions |
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1.
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Liberally season the chicken on all sides with sea salt and white pepper.
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2.
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In a deep skillet, combine the oil and butter, and heat over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golend color, about 5 minutes. Turn the pieces and brown them on the other side, 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter.
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3.
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Pour off and discard the fat in the skillet. Off the heat, add the two vinegars and deglaze the pan. Add the wine. Add the shallots and cook, covered, over low heat until softened, 2 to 3 minutes. Return the chicken to the pan. Cover and simmer over low heat for 15 minutes. Transfer the chicken pieces to a large warmed platter and cover with aluminum foil to keep warm.
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4.
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Add the tomato sauce and stock to the skillet; stir to blend thoroughly. Add the cream and cook, uncovered, over medium heat for 5 minutes. Return the chicken to the skillet, cover and cook over low heat, turning the pieces from time to time to absorb the sauce, for about 10 minutes. Taste for seasoning, and serve.
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* start with the chicken at room temperature
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Patricia notes that if you can't find a fresh farm chicken, a free-range or organic chicken will do. Serve it over rice or pasta.
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