Chicken with vinegar

From the NY Times and Mark Bittman

2 tablespoon olive oil
3 pound chicken pieces
1/4 cup scallion or shallot, minced
1 cup red wine vinegar
1 Tablespoon butter

Instructions: Heat oil in oven-proof skillet.  When hot, place chicken in skillet and cook undisturbed for about 5 minutes or until nicely browned.  Turn and cook 3 minutes on the other side.  Season with salt and pepper.

Put skillet in the oven at 450.  Cook 15-20 minutes or until almost done.  Remove chicken to a plate.  Pour out all but 2 T of cooking juices.  Place over medium high heat and add shallots/scallions.  Sprinkle with a little salt and pepper.  Cook, stirring, about 2 minutes.  Add vinegar and raise the heat to high.  Cook a minute or two, until the powerful acrid smell subsides.   Add 1/2 c water and cook another 2 minutes, stirring, until slightly reduced and somewhat thickened.  Stir in butter.

Return the chicken (and any juices under it) to the skillet and turn the chicken in the sauce.  Serve immediately.