The closest name I have for this is, "Roasted Chicken Breast Cacciatore with Tarragon".

Here are some of the players: Leftover roasted chicken breast, tomatoes, tarragon, butter, onion, garlic.


Brown the cut side of the breasts in butter, and remove.


I know some of you are gonna say "yuk" to the anchovy paste, but trust me. You trusted me with the fish sauce, right?


Over low heat, sprinkle some of the red pepper flake into the pan, and melt the anchovy paste into the oil. If you have actual anchovies, the same process will work. Cook over low heat for about a minute.


Add onion, cook until soft, and the add garlic and cook for 30 seconds.


Deglaze with white wine, and add tomatoes. I only used half a can on this one.


Add a few splashes of white wine vinegar.


Fresh tarragon is best, but make do with what you got, amirite? Stir, and simmer for about 5 minutes to let the flavors come together, and some of the vinegar to cook out.


Slice chicken, and return to pan. Cover, and simmer to warm chicken through, and absorb some of the liquid.


Chop up some olives and parsley for a garnish.


Serve with roasted cauliflower seasoned with garlic powder, salt, and pepper. NOTE: My lovely test subject declared the cauliflower tasty, but perhaps not the best match for the strong vinegar/tarragon flavor of the chicken. Just saying.