Chicken with Two Vinegars

Andrea, ever my enabler, convinced me that it'd be ok to go ahead and make chicken with two vinegars last night. So I did.

This is adapted from a Lucian Truscott recipe in the NYT a couple of years ago. Last night we had it with home-made pasta (cut into random sheets, like rags).

4 chicken breasts, skin on, bone in
3 Tbs olive oil
4 Tbs butter
1/4 c. each of red wine and champagne vinegars
4 shallots, finely chopped
1/2 c. dry white wine
1 c. chicken stock
6 plum tomatoes, seeded and diced
1/2 c. heavy cream

Cut the chicken breasts in half and salt and pepper them liberally.
Heat the oil and butter over medium-high heat in a large skillet until the butter froths. Add the chicken skin-side down and brown all sides. Remove the chicken from the pan and pour out all but 1 Tbs of the fat.
Add the vinegars and deglaze the pan. Add the shallots and cook until they are transluscent. Add the white wine and bring to a boil. Throw the chicken in, along with juices from the plate, reduce heat to medium-low, cover, and simmer for 15 minutes. Remove the chicken from the pan.
Add tomatoes and stock and simmer until the tomatoes break down. Add heavy cream and reduce heat to low. Once the sauce boils, add the chicken pieces and allow them to simmer for a few minutes (turning frequently), until they are warm and coated with the sauce.

Serve with pasta or rice.