Sort ingredients
userdd6767
QR Code
Listen
Pdf
In a large saucepan, cook the shallots in butter until translucent. Add the tomatoes and stock, and simmer until reduced by half.
Put sauce into a blender and add the vinegar. Remove the cap from the cover and cover with paper towels or kitchen towel, then blend until smooth and set aside.
Season the chicken on both sides with salt and pepper. In a frying pan over medium to high heat, cook the chicken - skin side down - in some olive oil, for 4-5 minutes until skins has crisped. Turn the pieces over, turn the heat off and coat the skin with a little honey, and place into a 400F oven for about 4 - 5 minutes until the internal temperature is 155F.
Let the chicken rest for 5 minutes, then serve over a puddle of sauce.