INGREDIENTS
1 serving
salt
15
golf ball-size tomatoes
1 tbsp
butter
2 tbsp
olive oil
4 lb
farm-raised chickens
1 serving
pepper
4 larges
shallots
10 oz
pearl onions
2 tbsp
tomato paste
3 tbsp
flour
1/2 cup
tarragon vinegar
2 cups
chicken stock
1/2 bunch
tarragon