Chicken in Red Wine Vinegar Sauce

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer. I use free-range chicken.

Sea salt and freshly ground black pepper, to taste

4 shallots, finely chopped

1 cup top quality red wine vinegar (I use Heinz)

1 cup crème fraîche or heavy cream, preferably not ultrapasteurized

Finely chopped fresh (flat leaf) parsley, for garnish

Directions at food52.com

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