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Instructions
In a saucepan of boiling salted water boil the onions
for 10 minutes, or until they are just tender, and drain
them well. In a heavy kettle heat the oil and the butter
over moderately high heat until the mixture is hot but
not smoking and in the fat brown well the chicken, patted
dry and seasoned with salt and pepper, in batches, transferring
it as it is browned with tongs to a platter. Pour the
fat from the kettle, add the onions, and sauté
them, stirring, for 1 minute.
Add the vinegar and the wine and boil the liquid,
scraping up the brown bits, until it is reduced by half.
Add the broth, the tomatoes, half the tarragon, and
the chicken, bring the mixture to a boil, and simmer
it, covered, for 20 to 25 minutes, or until the chicken
is cooked through. The chicken may be prepared up to
this point 1 day in advance: Let the mixture cool, uncovered,
and chill it, covered. Reheat the mixture before proceeding.
Transfer the chicken and the onions with a slotted spoon
to a heated platter and keep them warm, covered with
foil. Stir the cornstarch into 2 tablespoons cold wanter
and add it to the simmering cooking liquid with the
other half of the tarragon, and simmer the sauce, stirring,
for 1 minute. Spoon the sauce over the chicken, garnish
it with the tarragon sprigs.
NOTE: There will be a strong odor of vinegar when reducing
the sauce. This is normal..
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