Instructions: Preheat oven to 325 degrees. Put 2 teaspoons olive oil, salt and shallots in a heavy oven-proof pan. Swirl to coat the shallots, then cook on stove top over medium heat until their skins begin to blister. Add honey, swirl again to coat and place in oven, uncovered, for 20 minutes. Add 1/2 cup water and sage. Cook 15 minutes more. Remove from oven and add remaining 1/2 cup water to deglaze pan. Remove shallots. Raise temperature to 350 degrees.

When shallots are cool enough to handle, lightly rip off root tips and press carefully on narrow end. One or two small cloves, or hearts, of shallot should come out easily. If not, trim outside layer of shallot with knife. Save skins

(and scraps if any). Squeeze shallot skins into a tight ball to extract juice

(there should be a good amount) and add to honey-shallot mixture. Strain mixture through fine sieve into small pan and reduce to consistency of light syrup. Set aside. Sauce will be very dark brown.

Dry chicken pieces well with paper towels. Season with salt and pepper. Dust skin sides only with cornstarch by tapping starch through a sieve. Heat 2 tablespoons olive oil and 2 teaspoons butter on stove in heavy oven-proof pan.

When butter begins to brown, add chicken pieces (starch side down), brown for 2 minutes over medium heat, then place uncovered into oven. Do not turn, but baste chicken every 10 minutes for 22 minutes, or until done.

When ready to serve, bring roasted shallot hearts to a simmer in honey-shallot sauce. Cover for 20 seconds. Take off heat, then swirl in butter to taste.

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