– 60 ml (¼ cup) butter
– 10 shallots, minced
– 1 small whole chicken about 1½ kg, cut into pieces (2 thighs, 2 breasts)
– salt and pepper
– 625 ml (1½ cup) sherry vinegar
– 750 ml (3 cups) 35% cream, hot
Preheat oven to 175°C (350°F). In a large pot, melt the butter until it gets to a hazelnut colour. Add shallots and sauté for a few minutes. Add chicken pieces and brown on both sides. Season with salt and pepper on both sides. Deglaze with the vinegar and add the cream. Bring to a boil. After the first boil, bake, covered, for 45 minutes. Serve with a papillote of vegetables.