- Two 3.5lb Whole Chickens, Cut in Eighths
- Salt and freshly-ground black pepper
- 4 tablespoons olive oil or duck fat
- 1 small shallot, finely chopped (about 1/3 cup)
- 3 tablespoons red wine vinegar
- 2 cups seeded, chopped, fresh tomatoes
- 1 tablespoon chopped fresh tarragon (optional)
Sear the chicken
Sprinkle the chicken pieces with salt and pepper to taste.
Heat the oil or duck fat in a skillet over medium-high heat and add the chicken pieces. Brown about 12 minutes on one side; turn, and brown about 10 minutes on the other. You may need to do this in several batches.
Add sauce and braise
Sprinkle shallots between the chicken pieces and add the vinegar. Lower the heat slightly and cook until most of the vinegar evaporates. Add the tomatoes, cover, and cook over low heat about 20 minutes.
To finish and serve
Remove chicken pieces to a serving platter. Cook the tomato sauce briefly to reduce it slightly. Sprinkle with chopped tarragon, if desired. Pour it over the chicken.
