CHICKEN WITH VINEGAR

Steps:

• Preheat oven to 350°F.
• Rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper.
• Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
• Brown the chicken on all sides (in 2 batches if necessary to keep from crowding pan). Set aside the pan when finished, do not rinse.
• Place the browned chicken in a single layer in a small roasting pan.
• Roast, uncovered, for 15 minutes. Chicken will not be cooked through at this point.
• While chicken is roasting, start the sauce:.
• Remove all but 2 tablespoons of fat from the pan used to brown the chicken.
• Add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned.
• Add the tomato paste, stir, and cook for 1 minute.
• Add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
• Bring to a boil, stirring occasionally and cook until liquid is reduced by half.
• Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
• Pour the sauce through a strainer, onto the chicken, pressing on the vegetables to get all of the liquid out. Discard the vegetables left in the strainer.
• Return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done.
• Move the chicken to a serving platter, and cover to keep warm while finishing the sauce.
• Boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup.
• Remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated.
• Taste the sauce, and add salt of pepper as needed.
• Pour the sauce over the chicken, and serve immediately.