Step 1

Adjust the rack to the lower-middle position then preheat the oven to 325 degrees.

Step 2

Heat the olive oil in an OVEN PROOF large skillet over medium-high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Place the chicken, skin side down, in the hot skillet and cook for 8 minutes, until well browned. Flip the chicken over and cook for 3 minutes. Remove the chicken from the skillet and set it aside on a plate.

Step 3

Remove all but 2 tablespoons of fat from the skillet. Add the shallot and garlic and cook, stirring constantly, for 1 minute.

Step 4

Add the chicken broth, white wine, and red wine vinegar and bring to a simmer, scraping up all the browned bits from the bottom and sides of the skillet.

Step 5

Nestle the chicken (and any juices) back in the skillet, skin side UP. Place into the oven and bake, uncovered, until chicken registers 195 degrees, about 35-40 minutes.

Step 6

Using tongs, remove the chicken from the skillet and place it on a serving plate with a loose tin foil tent on top.

Step 7

Place the skillet over high heat and whisk in the tomato paste and bring to a boil. Cook, stirring and scraping the sides of the skillet until the sauce is thickened and reduced to 1¼ cups, about 5-7 minutes.

Step 8

Off heat, whisk in the cold butter, chopped tarragon, and up to 1 teaspoon of red wine vinegar. Taste & season with sea salt and freshly cracked pepper, to taste. Pour the sauce around the chicken. Serve and enjoy.