Poulet au Vinaigre (Chicken with Vinegar) | America's Test Kitchen

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• 1 1/4 teaspoons table salt
• 3/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 large shallot, minced
• 2 garlic cloves, sliced thin
• 1 cup chicken broth
• 1 cup dry white wine
• 1/3 cup red wine vinegar, plus extra for seasoning
• 1 tablespoon tomato paste
• 2 tablespoons unsalted butter, chilled
• 1 tablespoon minced fresh tarragon