Chicken in Vinegar

Peel and slice the shallots into thin rings. Core the tomatoes and chop them into rough chunks, discarding excess seeds and juices.

Pat the chicken pieces dry with paper towels and season with salt and freshly ground black pepper on all sides.

Heat the canola oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Working in batches if necessary, sear the chicken pieces skin-side down until golden brown, about 4–5 minutes per side.

Transfer the seared chicken to a plate. Pour off excess fat from the skillet, leaving about 1 tablespoon in the pan.

Reduce heat to medium and add the sliced shallots to the pan. Cook, stirring occasionally, until softened and lightly caramelized, about 3–4 minutes.

Deglaze the pan by pouring in the red wine vinegar and dry white wine, scraping the bottom with a wooden spoon to release the browned bits.

Return the chicken pieces to the skillet and add the chopped tomatoes, chicken stock, and dried tarragon. Bring the liquid to a simmer.

Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the sauce has reduced slightly, about 12–15 minutes.

Remove from heat and whisk in the butter until fully incorporated and the sauce is glossy. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Divide the chicken among four plates and spoon the sauce with shallots and tomatoes over the top. Serve immediately.