Chicken With Two Vinegars

• 1 3- to 4-pound chicken, cut into serving pieces
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 4 tablespoons unsalted butter
• 1/4 cup red wine vinegar
• 1/4 cup Champagne vinegar or other white wine vinegar
• 4 shallots, peeled and finely chopped
• 1/2 cup French chardonnay or other white wine
• 1 1/2 cups chicken stock, preferably homemade
• 6 to 8 plum tomatoes, peeled, seeded, and finely chopped
• 13 cup heavy cream

1. Season chicken with salt and pepper.
2. In a large cast-iron skillet, heat the oil and butter over medium-high heat, and saute chicken until golden brown, 5 to 7 minutes a side.
3. Transfer chicken to a platter.
4. Pour off all but 1 tablespoon fat from the skillet.
5. Add the red and white vinegars, and deglaze the pan, scraping the bottom with a spatula.
6. Add the shallots, and saute briefly until they become translucent.
7. Add the white wine, and bring to a boil.
8. Return chicken to the pan, cover, and reduce heat to low.
9. Simmer for 15 minutes, then transfer chicken to a platter.
10. Add chicken stock and tomatoes to the pan.
11. Stir with a wooden spoon until tomatoes begin to break down and form a sauce, about 10 minutes.
12. Add heavy cream, bring to a boil, reduce heat to low, and return chicken pieces to pan.
13. Cook until chicken is heated through and coated with sauce, 5 to 10 minutes.
14. Serve, if desired, with steamed rice or small tubular pasta like ziti.

salt, olive oil, unsalted butter, red wine vinegar, vinegar, shallots, white wine, chicken stock, tomatoes, heavy cream

Taken from cooking.nytimes.com/recipes/10581 (may not work)