Chicken In Vinegar Sauce

• one 3-3 1/2 lb. chicken, cut into 8 portions
• salt and pepper
• 4 T olive oil
• 8 cloves garlic, minced
• 4 shallots minced
• 1/2 c. champagne vinegar
• 1 c. fruity white wine, Riesling
• 1 T honey
• 1 T tomato paste
• 1 c. chicken stock
• 2 oz. butter
• 1 T parsley leaves, chopped

1. Heat oil in a skillet. Season chicken pieces and brown well on all sides. Remove from pan. Pour off oil Saute shallots and garlic in the same pan. Deglaze with vinegar and wine. Add honey. Reduce by 1/3. Add tomato paste and stock, then chicken. Simmer, covered, about 20 minutes or until the chicken is cooked through.
2. Remove chicken from the pan. reduce the sauce until thick and glossy. Finish with the butter. Season. Return chicken to the pan and coat with the sauce. Serve garnished with parsley.

chicken, salt, olive oil, garlic, shallots, champagne vinegar, white wine, t, tomato paste, chicken stock, butter, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-in-vinegar-sauce-51276411 (may not work)