Burgundian chicken

3 Tbsp of olive oil
4 Tbsp of unsalted butter
1 chicken, well rinsed, patted dry, cut into 8 serving pieces
Salt and pepper
3/4 cup of red wine vinegar
2 large tomatoes, peeled, cored and chopped
1 cup of chicken stock
fresh parsley 

  • In a deep skillet heat the oil with 1 Tbsp of butter over high heat.
  • Season the chicken and brown on one side until the skin turns golden brown.
  • Do not crowd the pieces together.
  • Regulate the heat to avoid scorching the skin.
  • Turn and brown on the other side.
  • Cook the remaining pieces in the same manner adding oil as needed.
  • Remove the chicken and pour out the cooking fat.
  • Over medium high heat reduce the vinegar by half.
  • Then add the chicken, the tomatoes and the chicken stock.
  • Simmer gently over medium heat until all the juices mingle nicely and the chicken is cooked through.
  • About 1/2 hour.
  • The chicken should be prepared ahead of time to this point.
  • Let warm at room temperature before proceeding.
  • To prepare the chicken for serving, heat the chicken through in the sauce.
  • Remove it from the sauce and place it on a warm platter.
  • Remove the warm sauce from the heat and add the remaining 3 Tbsp of butter.
  • Adjust the seasoning.
  • Pour the sauce over the chicken.
  • Sprinkle on the parsley.