French Chicken In Vinegar Sauce With Pepper-Spiked Polenta

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Olive oil-flavored cooking spray

2 1/2 cups coarsely chopped onion

8 (3-ounce) skinned, boned chicken thighs

1/2 cup dry white wine

1/2 cup fat-free chicken broth

3 tablespoons tomato paste

2 tablespoons balsamic vinegar

1 teaspoon minced fresh or 1/2 teaspoon dried tarragon

1/2 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon red pepper

Dash of black pepper

Pepper-Spiked Polenta

Tarragon sprigs (optional)

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