Steps: |
| -Preheat oven to 350 degrees. |
| -Rinse and pat the chicken dry. Season liberally on all sides. |
| -Heat a large Dutch oven or roasting pan to medium-high and add the oil. |
| -Carefully place the chicken in the pan, skin-side down first; do not overcrowd the pan. Cook in batches if necessary. |
| -If the chicken will not fit in the pot in a single layer, you will have to transfer it to a baking dish. |
| -Set chicken aside. In the same pot, saute the pearl onions until they start to brown and then add the garlic; saute for another minute. |
| -Add the tomato paste and wine. Reduce the wine by a third and then add the vinegar. |
| -Reduce the vinegar by a third and then add the stock, honey and bay leaf. |
| -Combine the chicken, tomatoes, tarragon and the stock mixture in your pan of choice and place in the oven. |
| -Roast the chicken at 350 degrees for 25 to 30 minutes. |
| -Remove the chicken from the pan and strain the liquid into a small saucepan. Reserve the tomatoes and pearl onions. |
| -Skim any fat off of the top of the sauce. |
| -Bring the sauce to a boil and reduce until it coats the back of a spoon. |
| -Whisk in the creme fraiche to finish. Serve the sauce with the chicken, pearl onions and tomatoes. |
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