In a thick bottom pot on medium high heat, melt the butter and the oil. Season the chicken with salt and pepper and add to the pot, cook for five minutes to develop colour and flavour on the chicken. Add the shallot, remaining salt and cook an additional three minutes, until the onion becomes fragrant and translucent.
Add the canned tomato, and stir, scraping up the crispy bits on the bottom of the pot; add the chicken stock and maple syrup. Bring to a simmer.
