- 2.5 lbs of skin on chicken thighs
- Salt and freshly ground white pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
- 4 ripe plum tomatoes cut into small cubes + 14 oz canned tomatoes, drained and chopped)
- 1/4 cup red wine vinegar
- 1/2 cup drained capers
- 1 cup dry white wine
- 1 tablespoon anchovy paste
- ¼ cup chopped fresh parsley leaves
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil
- Remove chicken and sear in separate skillet
- Put back in pan and then cover and simmer for 9 minutes. (or til done but not overcooked)
- Sprinkle with parsley and serve.
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