Oven-Braised Chicken Thighs with Tarragon Vinegar Sauce

Preheat the oven to 325°F (165°C).

In a small bowl, mix salt and black pepper together. Season chicken first on the meat side, then turn and season with the rest of the mixture.

In an ovenproof pan, heat oil over high heat. Place thighs in, skin side down, and sear until well browned, without disturbing, for about 5 minutes. Turn and sear meat side for 2 minutes. Remove to a plate and turn off heat.

Using a paper towel, remove excess fat from the pan, leaving about 1 to 2 tbsp of oil.

Turn the heat to medium, add shallots and a pinch of salt, and sauté until shallots are translucent, for a few minutes. Add garlic and tomato paste, cooking for another minute.

Add vinegar, cook while stirring and scraping up browned bits from the bottom of the pan. Add wine and broth, raise heat to high, and bring to a simmer. Add chicken back in, skin side up, turn off heat.

Bake the chicken in the preheated oven until meat is fork-tender, for 40 to 45 minutes. An instant read thermometer inserted near the center should read about 195°F (90°C).

Remove thighs from the pan and turn heat to high. Boil the sauce for a few minutes, or until volume is reduced by half. Add cream and cook until sauce starts to thicken slightly, for a few minutes more.

Reduce heat to low and add butter and tarragon. Stir until butter disappears. Add chicken back to the pan, baste with sauce for a few minutes before serving.