-
1
Preheat oven to 350u00b0F.
-
2
Rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper.
-
3
Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
-
4
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.
-
5
Place the browned chicken in a single layer in a small roasting pan.
-
6
Roast, uncovered, for 15 minutes. Chicken will not be cooked through at this point.
-
7
While chicken is roasting, start the sauce:.
-
8
Remove all but 2 tablespoons of fat from the pan used to brown the chicken.
-
9
Add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned.
-
10
Add the tomato paste, stir, and cook for 1 minute.
-
11
Add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
-
12
Bring to a boil, stirring occasionally and cook until liquid is reduced by half.
-
13
Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
-
14
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.
-
15
Return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done.
-
16
Move the chicken to a serving platter, and cover to keep warm while finishing the sauce.
-
17
Boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup.
-
18
Remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated.
-
19
Taste the sauce, and add salt of pepper as needed.
-
20
Pour the sauce over the chicken, and serve immediately.
