Preheat oven to 400℉
Season 1 whole young chicken cut into serving sized pieces with kosher salt and freshly ground black pepper.
Heat a medium sized skillet with deep sides over medium high heat. Add 3 1/2 tbsp canola oil and heat until a cube of bread dropped in the oil immediately starts to sizzle and rises to the surface.
Add chicken skin side down. Cook undisturbed for 6-7 minutes or until the chicken has become golden. Turn and cook the second side until golden.
Transfer the chicken to a sheet pan and place in a preheated oven for 15-20 minutes until done (the juices should run clear and the internal temperature should reach about 165℉).
Pour almost all of the fat off from the skillet but make sure that there is an even film at the bottom of the pan.
Add 1/4 cup finely chopped shallots and season with kosher salt and freshly ground black pepper. Sauté until the shallots are tender, about 2-3 minutes.
Deglaze the pan with 1/3 cup good red wine vinegar and turn the heat on high and cook for 1 or 2 minutes. Reduce heat to medium and add 1/4 cup water and cook until the mixture is slightly reduced and lightly thickened, about 3-4 minutes.
Reduce heat to medium low and add 2 tbsp butter and stir into sauce.
Remove chicken from oven and return to skillet and serve with Homemade Mash Potatoes.
