BRAISED CHICKEN WITH TARRAGON AND TOMATO

8 pieces chicken breasts, legs or thighs
Salt and freshly ground pepper
Flour
1/4 cup vegetable oil
2 tablespoons butter, plus 4 tablespoons cold butter cut into chunks
1 shallot, chopped
1 clove garlic, chopped
2 tablespoons fresh tarragon leaves and stems, chopped
1/2 cup dry white wine
2 tablespoons tarragon vinegar
3 large ripe tomatoes, chopped
1 cup chicken stock

Wipe chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking off the excess.

Heat the oil in an oven-proof skillet. Add the chicken, skin side down, and brown over medium heat 7 to 8 minutes, until crisp and golden. Turn chicken over and cook another 3 to 4 minutes. (Chicken may have to be browned in 2 batches.) Remove chicken from pan and set aside.

Let the fat continue to cook until the solids stick to the pan without burning and the fat is clear. Discard the fat, and let the pan cool for a few minutes.

Heat oven to 375 degrees F.

Melt 2 tablespoons butter in the pan. Add shallot and garlic and cook gently, stirring, until lightly browned.

Add the tarragon, wine and vinegar and bring to a boil, stirring to incorporate all the browned bits. Cook to reduce the liquid by half.

Add the tomatoes and stock. Bring the liquid to a boil and return the chicken to the pan, skin side up.

Place pan in the oven and bake, uncovered, for 10 minutes. Remove the breast pieces and keep warm. Cook the dark meat 5 minutes longer. Remove the chicken to a casserole and keep warm.

Press sauce through a strainer, into a saucepan, leaving tomato skins and seeds behind. Bring sauce to a boil and reduce to 1 1/2 cups, until the sauce begins to thicken.

Whisk in the remaining 4 tablespoons butter, 1 tablespoon at a time. Pour sauce over chicken. Serve, sprinkled with chopped tarragon if desired.

Serves 4
Source: The Hudson River Valley Cookbook by Waldy Malouf with Molly Finn