Susan,IL (2:32:42 PM) :

Braised Chicken with Tomatoes and Tarragon
Recipe By : Cook's Magazine April 1990
Serving Size : 4

3 1/2 pounds chicken -- cut into 8 pieces
Salt
Ground black pepper
3 tablespoons olive oil
4 medium shallots -- minced
1/2 cup dry white wine
1/4 cup tarragon vinegar or white wine vinegar
2 medium tomatoes, peeled, seeded -- chopped coarse
1 tablespoon dried tarragon

TO COOK AND SERVE:
Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm.

Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; sauté until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute.

Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately.