A classic, French country recipe. The braising of chicken in vinegar helps tenderize as well as providing a delicious tang.

Ready

• 1 frying chicken (4-4 ½ lb), cut into 8 pieces
• Salt and freshly ground pepper to taste
• ¼ cup (½ stick butter), divided into 2 –2 Tbsp
• ½ cup red-wine vinegar
• ¼ cup water
• 3 cloves garlic, minced
• 1 Tbsp tomato paste
• 1 Tbsp chopped parsley
• 2 tsp chopped fresh tarragon

Set

• Large iron skillet (preferred) or other large skillet with cover
• Serving platter
• Whisk or fork

Go

1. Season chicken pieces with salt and pepper.
2. Melt 2 Tbsp of butter in skillet over medium heat.
3. Add chicken pieces beginning, skin side down.
4. Cook, turning pieces until golden brown (about 10-15 minutes).
5. Add ¼ cup of vinegar and water to skillet: cover.
6. Cook for about 20 minutes or until chicken is cooked through.
7. Transfer chicken to platter.
8. Add garlic and cook about 1 minute.
9. Deglaze skillet with remaining ¼ cup vinegar.
10. Increase heat to medium high.
11. Bring to a boil and scrape pan for browned bits.
12. Stir in tomato paste. Adjust seasoning with salt and pepper to taste.
13. Remove pan from heat and whisk in 1 Tbsp at a time, the remaining 2 Tbsp butter.
14. Pour over chicken and sprinkle with parsley and tarragon.