Sprinkle chicken with salt and pepper. Heat butter and oil and saute chicken, skinside down, until the skin crispens. Lower heat and finish chicken until done on both sides on medium heat.

Keep warm in oven.

Add sjalot to pan and saute until glazed, add vinegar and reduce until a sirup forms. Then add stock and reduce until half.

Add salt and pepper to taste, take of heat and whisk in some ice cold butter and finally the marjoram.

Serve chicken with some sauce drizzled around it.