POULET AU VINAIGRE

1. Preheat oven to 325°F. Pat chicken dry, season generously, and sear skin-side down in olive oil until deeply golden. Flip briefly, then remove.
2. Pour off excess fat, leaving about 2 tbsp. Add shallots and garlic, cooking until softened. Stir in tomato paste and cook for 2 minutes.
3. Deglaze with white wine, reducing slightly. Add chicken broth and vinegar and bring to a simmer.
4. Return chicken to the pan, skin-side up, keeping the skin above the liquid. Transfer to the oven for 35–40 minutes, or until cooked through and tender.
5. Remove chicken and keep warm. Bring the sauce to a simmer, add diced tomatoes, and reduce by about half.
6. Lower heat and stir in cream, fresh tarragon, and cold butter until glossy. Season to taste, adding a splash more vinegar if needed.

Spoon that beautiful sauce around the chicken and serve with rice pilaf or plenty of crusty bread.