Chicken with White Wine and Shallots

This is a simple, quick recipe which makes the most of the subtle, more delicate flavour of shallots.

• 1 1/2kg of chicken pieces
• 200gm butter
• 5 shallots, peeled and chopped
• 1/3 cup white wine
• 1/3 cup wine vinegar
• Salt & pepper

Heat half the butter in a pan and gently cook the chicken pieces until just beginning to brown.

Cover and place in a pre-heated hot oven for about 20 mins until cooked.

Remove the chicken pieces and keep them warm.

Add the rest of the butter to the pan and fry the shallots until they are soft - do not allow them to brown.

Add the wine and vinegar and stir. Simmer gently to reduce the liquid by about 1/3, season with salt and pepper.

Just before serving, pour the sauce over the chicken. Serves four.