Chicken with Shallots and Garlic

By duckieq

Ingredients

• 4 lb chicken, cut into pieces
• salt and pepper
• 1 t vegetable oil
• 3 t unsalted butter
• 4 large garlic cloves, finely chopped
• 1/3 c finely chopped shallots
• 1 md carrot finely chopped
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 t tomato paste
• 1 c dry red wine
• 1/2 c red wine vinegar
• 2 t sugar
• 1 c chicken stock

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

middle rack, preheat 350
1) sprinkle chicken with salt and pepper. heat oil and 1t of butter in heavy skillet over moderate high heat. brown chicken turning once, 8-10 minutes. transfer to a single layer in roasting pan and roast uncovered for 15 minutes.

2)meanwhile, discard all but 2t of fat from skillet. add garlic, shallots, thyme,carrots and ba leaf. cook 3-6 minutes scraping brown bits. add tomato paste and cook 1 minute, stirring. add wine, vinegar, sugar, tsp salt and 1/2 tsp pepper, bring to boil..stir occasionally until reduced by half, about 5-10 minutes

3) add stock, boil. pour through mesh strainer onto chicken in roasting pan pressing on solids. discard solids. continue roasting chicken about 15 minutes uncovered.

4) TRANSFER CHICKEN TO PLATE AND KEEP WARM. BRING SAUCE IN ROASTING PAN TO A BOIL til reduced to 1 cup. remove from heat, add 2t butter. season with salt and pepper. pour over chicken