Ingredients:
3 1/3 to 4 pounds chicken, cut into 8 pieces
Kosher salt and freshly ground pepper
All-purpose flour for dusting.
2 tablespoons extra-virgin olive oil
1 pound shallots, halved
1 tablespoon tomato paste
1 tablespoon fresh thyme
1/2 cup apple cider
1/3 cup golden raisins
2 tablespoons cold unsalted butter, cut into cubes.
Directions:
- Position a rack in the upper third of the oven and preheat to 450 degrees F.
- Pat the chicken dry and season with salt and pepper. Dust the skin side with flour. Place a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering. Add the chicken, skin side down, and cook until the skin is golden, about 45 minutes. Turn the pieces and pour off the excess fat. Tuck the shallots under the around the chicken and cook until just golden, about 2 more minutes.
- Push the chicken aside, then stir in the tomato paste and thyme and cook until the paste darkens, about 30 seconds. Add the vinegar, apple cider and raisins, bring to a boil and simmer 1 minute. Transfer the skillet to the oven and roast the chicken until just cooked through, 10-12 minutes.
- Transfer the chicken, skin-side up, to a heatproof serving dish and return to the oven [ turn off oven]. Bring the sauce left in the pan to a oil and reduce by half, 3 to 4 minutes. Lower the heat and whisk in the butter. Spoon the sauce over the chicken.
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