2 (3 1/2 lb.) chickens, cut into serving pieces or several lbs. boneless chicken
4 tbsp. butter
1/3 c. shallots
3 tbsp. tarragon vinegar
2 c. seeded chopped fresh tomatoes
1 tbsp. chopped fresh tarragon (optional)

Sprinkle the chicken pieces with salt and pepper. Melt butter in a heavy skillet and add chicken pieces. Brown for about 10 minutes per side. Sprinkle the shallots between the pieces of chicken and add vinegar.

Cook until most of the vinegar evaporates. Add the tomatoes, cover and cook for about 20 minutes. Remove chicken to platter. Cook down the tomato sauce for a few minutes to thicken. Sprinkle with chopped tarragon and pour over chicken. Serves 6 or more.