Preheat oven to 425.

Season chicken with salt and pepper.

Heat 1 T oil, in large, oven proof skillet, over medium/high heat. Add chicken and cook until browned, about 4-5 minutes.

While chicken is browning, combine, 3 T olive oil, red wine vinegar, soy sauce, shallots, ¼ teaspoon salt and ⅛ teaspoon freshly cracked black pepper.

Once chicken has browned, flip chicken pieces over and pour shallot mixture over chicken.

Place chicken in preheated oven and roast until chicken is cooked through, about 15-20 minutes.

Remove chicken and top with chopped parsley. Serve.