Bring a large saucepan of lightly salted water to a boil. Add the shallots and cook uncovered for 3 minutes until just tender. Drain in a colander then immediately immerse in ice water or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold drain well and set aside.
Heat the olive oil and butter in a large saucepan over medium heat until oil is hot and butter is melted and bubbling. Add the whole blanched shallots and chicken pieces to the frypan and cook turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent; about 15 minutes.
Stir in the diced garlic and cook for another 3 minutes until garlic starts to turn golden.
Pour in red wine and pasta sauce then add the parsley, salt, pepper, oregano and bay leaves.
Pour the chicken stock over the chicken pieces to cover then stir to combine.
Simmer covered over medium-low heat for about 50 minutes until the shallots are soft and the chicken is tender.
You can substitute four large chicken breast halves for the whole cut-up chicken.
How to peel a shallot
To peel shallots blanch them in boiling water for about 3 minutes until the skins loosen. Use a sharp paring knife to cut the ends from the shallots and remove the peels.
I made a few alterations, the cup of oil scared me so I used 2 Tablespoons, I did't have shallots so used small brown onions cut in half, but I did have hare . I used homemade pasta sauce (canned tomatoes Thyme, Oregano, Basil and crushed garlic blended).
The sauce was excellent, the hare a little chewy - it may have benefited from being slow cooked, I might try that next time - but should not be a problem if chicken is used instead - 28 Aug 2012