Ingredients

• 8 ea chicken thighs, bone-in, w/skin
• 1 ea shallot, minced
• 2 ea garlic cloves, thin slice
• 1 C chicken broth
• 1 C dry white wine
• 1/3 C red wine vinegar
• 1 T tomato paste
• 2 T butter
• 1 T fresh tarragon, minced

Instructions

1. Season the chicken, brown both sides in an oven-safe skillet, then remove from pan.
2. Saute the garlic and shallot in 2T of the chicken fat until golden brown, add the broth, wine and vinegar and bring to a simmer.
3. Return the chicken to the skillet, skin side up, then roast at 325 until the chicken is done. Plate the chicken, leaving the juice in the pan.
4. Place the skillet over high heat, whisk in the tomato paste, bring to a boil and reduce to 1-1/4C. Remove from heat, whisk in the butter and tarragon, adjust the seasoning as needed, then sauce the chicken.

Source: Cook's Illustrated, Sept-Oct 2020

Contributed by: Skip