Try this quick and easy recipe tonight.


Ingredients:


1 3 1/2 -to-4-pound 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 vinegar
1/2 cup unfiltered apple cider
1/3 cup golden raisins
2 tablespoons cold unsalted butter, cut into cubes

[b:371f07e8ee]Preparation: [/b:371f07e8ee]


Position a rack in the upper third of the oven and preheat to 450
degrees.

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 5 minutes.
Turn the pieces and pour off the excess fat. Tuck the shallots under
and 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 to 12 minutes.

Transfer the chicken, skin-side up, to a heatproof serving dish and
return to the oven (turn the oven off). Bring the sauce left in the
pan to a boil 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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