Chicken in Red Wine Vinegar Sauce

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• Sea salt and freshly ground black pepper, to taste
• 1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer. I use free-range chicken.
• Finely chopped fresh (flat leaf) parsley, for garnish
• 1 cup top quality red wine vinegar (I use Heinz)
• 1 cup crème fraîche or heavy cream, preferably not ultrapasteurized
• 4 shallots, finely chopped