Poulet au Vinaigre

Ingredients

• 12 chicken thighs (about 3 to 4 pounds), bone in
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 shallots, minced
• 6 cloves garlic, minced
• ½ cup apple cider vinegar
• 1½ cups dry white wine
• 1 tablespoon tomato paste
• 1½ cups chicken stock, preferably homemade
• ½ cup chopped Italian parsley

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