Braised Chicken with Tomatoes and Tarragon

Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken; cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; saute until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. Recipe by Mangia!