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Prep the vegetables
In a heavy bottom pan sear the chicken on both sides in neutral oil until nicely browned, then remove from the pan
Add onion, shallot, and garlic to the pan and cook over medium heat until sweated down and lightly browned
Add tomato paste and continue to cook for 2 minutes, incorporating completely
Turn heat to high and add vinegar, cooking until boiling and reducing to almost syrupy consistency
Add wine and boil for 2 minutes, then add stock and herbs and bring to a boil
Reduce to simmer, add chicken pieces and cover, cooking for 15-20 minutes
Remove lid and remove chicken pieces from the pot
Add cream and bring to a boil, cooking until reduced by 50%
Add chicken back to the pot and cover for 1 minute to reheat
Serve with plenty of sauce and more chopped tarragon