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Rinse and pat chx dry. Sprinkle with salt and pepper
Melt butter, when foamy cook chx until well browned and crisp.
Set aside.
Add shallots and sauce in chx fat til soft and caramelized,
approximately 10-12 min. Add wine to deglaze with large spoon
then add mustard and tarragon. Add thighs, cover and simmer 30
min. Remove lid and reduce and thicken 15-20 min. Add tomatoes
and stir lightly to combine and serve immediately.
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