Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   2      large         shallot -- slivered
   4      pieces        chicken thighs without skin
   3      tablespoons   red wine vinegar
     1/4  cup           chicken broth
     1/4  cup           white wine
   1      tablespoon    tomato paste
   1      teaspoon      tarragon
   1      large         tomato -- diced
                        salt and pepper

Preparation:

Heat oil in a large skillet over medium high heat. Add shallots and cook stirring often, just until they begin to brown around the edges. Add chicken and season with salt and pepper. Cook until well browned. Pour off any fat, reserve 1 or 2 tabelspoons. Return pan to heat. Pour in vinerar and stir up any browned bits from pan. Add broth, wine, tomato paste, tarragon, and tomato. Reduce heat and simmer until chicken is cooked. Transfer chicken to warm platter, and boil sauce until thick. Spoon over chicken.