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1
Season the chicken generously with salt and pepper to taste.
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2
In a large, deep skillet (big enough to hold all chicken fairly close together; or use two skillets) melt 3 tablespoons of the butter in 1 tablespoon of the olive oil over medium high heat.
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3
Brown the chicken for about 8 minutes, turning so both sides get nicely browned.
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4
Transfer the chicken to a deep, broad, ovenproof casserole that can go from the oven to the table.
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5
Remove the skillet from the heat and pour off most of the fat.
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6
Preheat the oven to 375F.
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7
Place the skillet back over medium heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
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8
Add the shallots and garlic and cook for about 1 minute, or until they become translucent.
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9
Add the vinegar and wine, and stir up the crispy bits that have stuck to the bottom of the pan.
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10
Allow the liquids to cook down a bit, stirring occasionally, for about 8 minutes.
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11
Whisk in the tomato paste and let the sauce simmer and condense, about 5 minutes more.
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12
Then add the chicken stock, a little at a time.
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13
Keep stirring to mix well.
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14
Pour the sauce over the chicken.
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15
Bake for 35 to 45 minutes until the chicken is very tender, turning the chicken pieces midway through, so that both sides are infused with the sauce.
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16
Remove one thigh and cut into it to make sure it is done and no red juices flow from the cut.
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17
Remove the casserole from the oven, sprinkle the parsley on top, and serve.
