Poulet au Vinagre a l’Estragon Serves 6

Blanch onions in boiling water 1 min, drain and peel. In saucepan of boiling salted water boil onions for 10 min, or until just tender, and drain them well. In a heavy kettle heat the oil and the butter over moderately high heat until the mix is hot but not smoking. In the fat brown well the chicken, patted dry and seasoned, 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 min. Add vinegar and wine and boil, scraping up brown bits, until it is reduced by half. Add stock, tomatoes, dried tarragon and chicken. Bring mix to boil and simmer, covered, 20-25 min, until chicken is cooked through. (May be prepared 1 day in advance–reheat before proceeding) Transfer chicken and onions w slotted spoon to heated platter and keep warm. Stir cornstarch mix, add to simmering liquid w half the fresh tarragon and simmer, stirring 1 min. Spoon sauce over chicken’s sprinkle w remaining fresh chopped tarragon, and garnish w tarragon springs.

Onion 10 oz fresh pearl onions (2.5 c)
Olive Oil 2T
Butter 1T unsalted
Chicken 3.5lb pieces
Vinegar 1c tarragon
Wine, White 0.5c
Stock 1.5c chicken
Tomato 1c chopped
Tarragon 2T chopped fresh or 1 tsp dried plus sprigs
Cornstarch 1.5T dissolved in 2 T water