Poulet au Vinaigre (French Chicken in Vinegar Sauce)

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 6 Shallot, medium
• 2 tbsp Tomato purée
• 120 ml White wine vinegar
• 300 ml Chicken stock
• 40 g Butter, cold

1. Pat the chicken thighs dry and season all over with the fine sea salt and black pepper. Peel the shallots and slice them into thin rounds.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thighs skin-side down and brown well for 6 to 8 minutes, then turn and brown the other side for 3 to 4 minutes. Transfer the chicken to a plate.
3. Lower the heat to medium and add the shallots to the pot. Cook for 5 to 7 minutes, stirring, until softened and lightly golden.
4. Stir in the tomato purée and cook for 1 minute to take off the raw edge. Pour in the white wine vinegar and let it bubble for 1 to 2 minutes, scraping up any browned bits.
5. Add the chicken stock and bring to a gentle simmer. Return the chicken (and any juices) to the pot, nestling it into the sauce. Cover and simmer gently for 18 to 22 minutes, until the chicken is cooked through and tender.
6. Uncover and simmer for 3 to 5 minutes to slightly thicken the sauce. Off the heat, whisk in the cold butter a little at a time until the sauce looks glossy. Serve the chicken hot with plenty of shallots and sauce spooned over.

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