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1
Preheat the oven to 450 degrees.
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2
Set a large ovenproof skillet over medium-high heat.
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3
Add oil; when it is hot, place chicken in the skillet, skin side down.
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4
Cook undisturbed for about 5 minutes, or until chicken is nicely browned.
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5
Turn and cook 3 minutes on the other side.
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6
Season with salt and pepper.
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7
Place skillet in the oven.
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8
Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone).
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9
Remove chicken to an ovenproof platter.
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10
Place it in the oven; turn off the heat, and leave the door slightly ajar.
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11
Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them).
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12
Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
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13
Add vinegar, and raise the heat to high.
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14
Cook a minute or two, or until the powerful acrid smell has subsided somewhat.
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15
Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
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16
Stir in butter, if desired.
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17
Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce.
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18
Serve immediately.
