3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
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.
Sea salt and freshly ground black pepper, to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar (I use Heinz)
1 cup crème fraîche or heavy cream, preferably not ultrapasteurized
Finely chopped fresh (flat leaf) parsley, for garnish