4 skinless and boneless chicken breast halves

2 tablespoons (30 ml) olive oil

24 cipollini onions, peeled (or pearl onions)

24 cloves garlic, peeled and kept whole

1/2 cup (125 ml) white wine vinegar

3/4 cup (180 ml) chicken broth

1 cup (250 ml) diced tomatoes

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) chopped fresh tarragon

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large skillet, brown the chicken on both sides in the oil. Season with salt and pepper. Set aside in a 20-cm (8-inch) square baking dish.

In the same skillet, brown the onions and garlic. Add oil, if needed. Season with salt and pepper. Deglaze with the vinegar and pour over the chicken. Bake for about 30 minutes, turning the chicken halfway through cooking.

Add the broth, tomatoes, and honey. Continue baking for about 10 minutes. Adjust the seasoning and sprinkle with the tarragon.

Serve with mashed potatoes.

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