-
1
Liberally season the chicken on all sides with sea salt and white pepper.
-
2
In a deep skillet, combine the oil and butter, and heat over moderate heat.
-
3
When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes.
-
4
Turn the pieces and brown them on the other side, 5 minutes more.
-
5
Carefully regulate the heat to avoid scorching the skin.
-
6
(This may have to be done in batches.)
-
7
When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter.
-
8
Pour off and discard the fat in the skillet.
-
9
Off the heat, add the two vinegars and deglaze the pan.
-
10
Add the wine.
-
11
Add the shallots and cook, covered, over low heat until softened, 2 to 3 minutes.
-
12
Return the chicken to the pan.
-
13
Cover and simmer over low heat for 15 minutes.
-
14
Transfer the chicken pieces to a large warmed platter and cover with aluminum foil to keep warm.
-
15
Add the tomato sauce and the stock to the skillet; stir to blend thoroughly.
-
16
Add the cream and cook, uncovered, over medium heat for 5 minutes.
-
17
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.
-
18
Taste for seasoning, and serve.
