- Chicken thighs: 6
- Shallots: 2
- Garlic: 2 cloves
- Chicken broth: 1 cup
- White wine: 1 cup
- Red wine vinegar: 1/3 cup
- Tomato paste: 1 tbsp
- Tarragon
- Butter: 1 tbps
- Brown thighs skin down until golden.
- Set chicken aside, keep some fat in the pan and brown shallots and garlic
- Add chicken broth and white wine and red wine.
- Bring to a simmer.
- Scrape fond, reduce by half, bring chicken back. skin up above the liquid.
- Put pan in oven at 180c.
- When chicken at 90c (35 minutes ish), take out from oven.
- Remove chicken from pan.
- Add 1 tbsp tomato paste bring to simmer.
- Add taragon and a knob of cold butter.
- Add a splash of red vinegar and serve.