So here it is!:
|These are what shallots look like|
1 chicken, about 2 lb, cut into serving pieces (p.s. if you ask them at fresh market, they will cut up the chicken for you!!!)
salt and freshly ground pepper
2 tbs unsalted butter
2 tbs canola oil
1/4 cup dry red wine (I used a dry pinot that I found at fresh market)
1/2 cup chicken broth
1/4 cup balsamic vinegar
Cut a shallow X in the root end of each shallot. Set aside.
Season the chicken all over with salt and pepper. In a large, deep frying pan over medium-high heat, melt the butter with the canola oil. Working in batches, add the chicken and cook, turning frequently, until browned, about 5 minutes. Remove from pan and set aside.
Pour off all but 2 tbs of the fat in the pan. Add the shallots and saute over medium-high heat until lightly browned, about 5 minutes. Add the wine, broth, and vinegar. Raise the heat to high, bring to a boil, and deglaze the pan, stirring and scarping up the browned bits on the bottom of the pan with a wooden spoon.
Transfer the chicken to a large French oven and add the shallot mixture. Cover and cook over medium-low heat until the chicken is tender and opaque throughout, about 40 minutes. Uncover, raise the heat to high, bring to a boil, and cook, turning the chicken and the shallots occasionally to prevent scorching, until the liquid has thickened slightly, 5-10 minutes.
Transfer French oven into the oven set between 250-275 (high heat on a slow cooker) and cover and cook for 3 hours (alternatively, cook at low heat for 6 hours). Uncover and set the tempature to the high setting if necessary, and cook, stirring often, until the liquid has thickened slightly, about 15 minutes.
Transfer the chicken and shallots to a warmed platter and top with remaining sauce (I did nothing of the sort--I served it in the French oven on a little protector for the table--easier and I don't have a serving platter...cue gasp). Serve at once!
I served this with Simple Spinach:
Add 5 oz spinach to water for 1 minute.
Drain and strain.
Add 1/2 tbs olive oil, some salt and the juice from 1/4 of a lemon. Delish!