Ingredients

• 8 vine ripened tomatoes, peeled, seeded, and finely diced
• 8 chicken legs
• 8 chicken thighs
• 2 tablespoons olive oil, plus 1 tablespoon
• 4 shallots, roughly chopped
• 2 cloves garlic, smashed
• 1/3 cup dry vermouth
• 1/3 cup dry white wine
• 1 cup low-sodium chicken stock
• 6 stems tarragon

Procedure

1. Season the chicken with salt and pepper. In a braising pan, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken, in batches as necessary, until golden-brown all over. Set the chicken aside, and discard the oil.
2. Add another tablespoon of olive oil to the pan over medium-low heat. Add the shallots and garlic, and sweat just a minute. Add the vermouth and the wine, and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon. Add the chicken back into the pan, and bring the liquid to a boil.
3. Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid (I like it saucy). Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.