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1
Using a paring knife, cut a shallow X in the root end of each shallot. Set aside.
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2
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 if necessary, add the chicken and cook, turning frequently, until browned, about 5 minutes. Remove from the pan and set aside.
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3
Pour off all but 2 Tablespoons 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. bringing to a boil and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
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4
STOVE TOP. Transfer the chicken to a large Dutch 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.
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5
SLOW COOKER: Transfer the chicken to a slow cooker and add the shallot mixture. Cover and cook until the chicken is tender and opaque throughout, 3 hours on the high-heat setting or 6 hours on the low-heat setting. Uncover, set the temperature to the high setting if necessary, and cook, stirring often, until the liquid has thickened slightly, about 15 minutes.
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6
Transfer the chicken and shallots to a warmed platter and top with any remaining sauce. Serve at once.
