In a large skillet, heat oil and melt butter; brown chicken, turning so that skin colors evenly. Chicken does not need to fully cook at this time. Remove chicken from pan and set aside.
Saute garlic and shallots until golden, but not brown. Transfer to dish with the chicken.
Discard fat from pan. Stir in vinegar to deglaze skillet. Return chicken, garlic and shallots and boil until vinegar volume has reduced by half. Add broth, reduce heat, cover pan and simmer over low heat until the chicken is tender and can be pierced easily with a fork, about 40-45 minutes.
Remove chicken, etc from skillet, (leaving broth) and set aside. Cook broth, uncovered, over medium high heat until volume has reduced to a thick, syrupy consistency. Pour in cream and simmer for about 10 minutes (or until desired consistency is achieved) over low heat, being careful not to allow sauce to boil. When done, season to taste with salt and pepper.
Return chicken, etc, to sauce and cook until heated through.
Portion hot pasta on warm plates; top with chicken, then ladle sauce over all. Garnish with a sprinkling of parsley.
Serves 4 (2 pieces chicken per serving).
Submitted by: CM
