French Chicken in Vinegar Sauce

Olive oil-flavored cooking spray (I used about 1 tbsp olive oil)
2-1/2 cups onion coarsely chopped
8 3 oz. skinned, boned chicken thighs (I used w/bone)
1/2 cup dry white wine
1/2 cup chicken broth
3 tbsp tomato paste (I used tomato puree)
2 tbsp balsamic vinegar
1 large clove garlic, minced
1 tsp fresh tarragon or 1/2 tsp dried
1/2 tsp brown sugar
1/2 tsp salt
1/8 tsp red pepper (orig. recipe called for 1/4 tsp)
dash black pepper
1 cup sliced fresh mushrooms

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned Combine wine and next remaining ingredients except mushrooms in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 15 minutes. Add sliced mushrooms, combine with chicken and sauce, simmer another 5 minutes or until chicken is done.

Pat’s notes: This is great served over fresh fettucine. Would also be good with steamed rice. Adapted from Cooking Light