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6 generous servings
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
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1st Keep
 Celestielj
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