Vinegar-Glazed French Chicken Thighs

1. Prep Oven

Adjust the oven rack to the lower-middle position and preheat to 325°F (163°C).

2. Browning Chicken

Pat the chicken thighs dry with paper towels and season evenly on both sides with salt and pepper. In a 12-inch oven-safe skillet, heat the vegetable oil over medium heat until shimmering. Place the chicken thighs skin side down and sear without disturbing until well browned, about 8 minutes. Flip and brown the second side, about 3 minutes. Transfer the chicken to a plate.

3. Building Sauce

Discard all but 2 tablespoons of fat from the skillet. Add the minced shallot and sliced garlic, cooking and stirring until the garlic turns golden, approximately 1 1/2 minutes. Pour in the chicken broth, white wine, and red wine vinegar. Bring to a simmer, scraping up any browned bits from the skillet.

4. Baking

Return the chicken thighs to the skillet, skin side up, with the skin above the surface of the liquid. Transfer the skillet to the oven and bake uncovered until the chicken reaches an internal temperature of 195°F (90°C), about 35 to 40 minutes.

5. Finishing Sauce

Using tongs, move the chicken to a clean serving platter and tent with foil to keep warm. Place the skillet over high heat. Whisk in the tomato paste and boil the liquid, scraping the sides to incorporate the fond, until the sauce thickens and reduces to approximately 1 1/4 cups, which should take 5 to 7 minutes. Remove the skillet from the heat, whisk in the chilled butter and minced tarragon. Taste the sauce and season with extra vinegar (add 1/4 teaspoon at a time), salt, and pepper as needed.