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1
Preheat the oven to 450F.
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2
Set a large skilletpreferably with steep sides to minimize spatteringover medium-high heat.
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3
Add 2 tablespoons butter and wait a minute.
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4
When it is good and hot, place the chicken in the skillet, skin side down.
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5
Cook undisturbed for about 5 minutes, or until the chicken is nicely browned.
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6
Turn and cook for 3 minutes on the other side.
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7
Season with salt and pepper.
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8
Place the chicken in the oven.
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9
Cook for 15 to 20 minutes, or until it is just about done (the juices will run clear, and there will be the barest trace of pink near the bone).
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10
Transfer the chicken to an ovenproof platter and place the platter in the oven; turn off the oven and leave the door slightly ajar.
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11
Pour most but not all of the cooking juices out of the skillet.
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12
Place the skillet over medium-high heat and add the shallot; sprinkle with a little salt and pepper and cook, stirring, until tender, about 2 minutes.
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13
Add the vinegar and raise the heat to high.
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14
Cook for a minute or two, or until the powerful 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 the 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.
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19
This is closer to the original and much richer: In step 1, brown the chicken in 8 tablespoons (1 stick) butter.
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20
In step 3, add 3 tablespoons butter to the reduced vinegar sauce, stirring until it thickens.
