I hadn't made this dish for some time, so I decided to have it as
part of dinner for guests on April 19, 2008. I modified the original
recipe and used raspberry wine vinegar as well as fresh tarragon -
a wonderful herb - which I grow in my well-lighted spare bedroom.

raspberry vinegar tarragon chicken xxxxx serves 6
3 split chicken breasts plus 5 drumsticks 1 Tbsp tomato paste
3 Tbsp olive oil 1 cup white wine
3 cloves garlic, minced 1/4 cup chicken broth
1 medium onion, chopped handful snipped fresh tarragon
1/2 cup raspberry wine vinegar freshly ground pepper
1 Tbsp parsley x
Cut the chicken breasts into pieces, brown them and the drumsticks in the 2 Tbsp of the oil in an iron skillet.
Remove to a Dutch oven and saute the garlic in the remaining oil in the skillet for 5 minutes. Add the onion
and saute. Add to the chicken along with the vinegar. Mix the remaining ingredients and pour over the chicken.
Bring to a boil, lower the heat and simmer for 40 minutes. If a gravy is desired, dredge the chicken in flour
before browning or simply thicken liquid with 1 Tbsp cornstarch after cooking. Serve.