Chicken in Vinegar and Shallots
Poulet au Vinaigre et à l'Echalote

Ingredients  Serves 4                              1 3-lb chicken, cut up              Salt and pepper              2 Tbsp peanut oil              4 cloves of garlic, peeled              1 Tsp thyme              1 bay leaf              1/2 cup red wine vinegar               2 cups red wine              6 large shallots, diced              1 Tbsp butter              Fresh parsley    Method                  Salt and pepper the chicken pieces. Heat up the oil in a large pot and brown the chicken on all sides.      Add the garlic, thyme and bay leaf and cover. Cook on medium heat for 7-8 minutes while gradually adding half of the vinegar.      Add the shallots and cover the chicken with the red wine and remaining vinegar. Cover and simmer for about an hour. When chicken is done, remove from pot and place on a warm platter.    Whisk butter into sauce and pour over the chicken. Sprinkle with freshly chopped parsley.