Chicken Chasseur

1. Adjust oven rack to middle position; heat oven to 400 degrees. Season chicken with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken, skin side down, and cook without moving until skin is crisp and well browned, 5 to 8 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer. Place browned chicken, skin side up, on baking sheet and set aside.
2. Pour off all but 2 tablespoons fat from skillet. Add mushrooms and cook over medium-high heat until mushrooms start to brown, 6 to 8 minutes. Reduce heat to medium and add shallot; cook until softened, about 1 minute longer.
3. Off heat, add brandy and let warm through, about 5 seconds. Wave lit match over skillet to ignite, then shake pan to distribute flames. When flames subside, return skillet to medium-high heat, add wine, and scrape browned bits from bottom of pan. Simmer until reduced to glaze, about 3 minutes.
4. Add broth and tomatoes and simmer until liquid, mushrooms, and tomatoes measure 1-1⁄2 cups, about 25 minutes.
5. While sauce simmers, place chicken in oven. Cook until chicken registers 160 degrees, 15 to 20 minutes. Transfer chicken pieces to serving platter and tent loosely with aluminum foil.
6. When sauce is properly reduced, whisk in butter, 1 piece at a time, until melted and incorporated. Add parsley and tarragon and season with salt and pepper to taste. Spoon sauce over chicken and serve immediately.

If fresh tarragon is unavailable, double the amount of fresh parsley; do not use dried tarragon. Before flambéing, be sure to roll up long shirtsleeves, tie back long hair, and turn off the exhaust fan and any lit burners. Buttered egg noodles or mashed potatoes make a good accompaniment.