Serves 4

  • 2 Tbsp. unsalted butter
  • 4 shallots, diced
  • 1 whole chicken, cut into 6 or 8 pieces (about 3 pounds)
  • Salt and freshly ground black pepper
  • 2 garlic cloves, diced
  • 1/2 cup red wine vinegar
  • 1/4 cup chopped tarragon
  • 1 cup chicken stock
  • 2 cups halved cherry tomatoes, divided
  • 1 cup diced tomatoes, any medium or large variety

    This dish can be made ahead: Undercook the chicken by 10 minutes and then bring to room temperature and refrigerate, covered. You can then reheat over low heat for 10 minutes before serving. You can serve this dish at room temperature, but it is best when hot. In a large Dutch oven or braising pan, melt the butter over medium-high heat. Add the shallots and cook for 2 minutes, stirring consistently.

    Season the chicken evenly with salt and pepper. Add the chicken to the pan in batches and cook approximately 4 to 7 minutes on each side, or until the skin is golden. Add the garlic, vinegar, tarragon and chicken stock to the chicken. Allow the liquid to heat to a simmer while scraping the bottom of the pan. Add half of the cherry tomatoes and all of the diced tomatoes to the pan and cover. Reduce the heat to medium low and cook for an additional 10 minutes.

    If the smaller pieces of chicken are already cooked, you can remove them here. Add the remaining tomatoes and cover and cook for another 10 minutes, or until the chicken is cooked through. Remove the rest of the chicken and cook down the sauce on high heat for approximately 10 to 15 minutes until it reduces to a thicker consistency, stirring frequently so it doesn't burn. Return the chicken to the pan and serve hot.

    Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press.

    Next Story