Pat the chicken dry with paper towels and season it with salt and pepper. Dredge the chicken in flour, shaking off the excess. In an ovenproof sauté pan, heat the oil, add the chicken skin side down and brown it over medium heat for 7 or 8 minutes, until it is crisp and golden. Turn the chicken over and continue to cook for another three or four minutes. If your sauté pan is not big enough to comfortably accommodate all the chicken, brown it in 2 batches. Remove the chicken from the pan and set it aside. Let the fat continue to cook until the solids stick to the pan without burning and the fat is clear. Discard the fat and let the pan cool for a few seconds.

Preheat the oven to 350° F.

Melt 1 tablespoon of butter in the pan, add the shallot and garlic and cook gently, stirring, until they are lightly browned. Add the chopped tarragon, wine, vinegar and bring to a simmer, stirring to incorporate all the browned bits. Reduce the liquid until almost dry and add the tomato sauce and stock. Bring the liquid to a boil and simmer until slightly thickened. Return the chicken to the pan, skin side up.

Put the chicken in the oven and bake, covered, for 30 minutes. Then remove cover and cook 15 minutes longer. Remove the chicken to a serving casserole, cover and keep it warm in the turned-off oven.

Strain the sauce through a fine strainer into a small sauce pot. Bring the sauce to a boil and reduce it until the sauce is thick and is a little shiny (about 15 minutes). Turn the heat to low, season the sauce with salt and pepper. Pour the sauce over the chicken, sprinkle with chopped tarragon and garnish with the crisp garlic slices.

For the Crisp Garlic slices (this may be done in advance).

Heat 1 cup of oil in a small sauté pan (oil should be at least a 1/2 inch deep). Place one slice of garlic in the oil. When it begins to brown and sizzle, remove it and carefully add the rest of the garlic and gently stir and continue to fry the garlic until light golden brown. Transfer to a paper-towel-lined small plate, season with salt and pepper and reserve.

Preheat the oven to 350º F.

Boil the penne in salted water till just barely tender (4-5 minutes). Rinse in cold water and drain well. Prepare the cheese sauce — make a roux: Melt the butter in a heavy saucepan, blend in the flour and cook several minutes over medium heat until it smells like popcorn (do not brown). In a separate pot heat the milk to the boiling point. Slowly whisk the warm milk into the roux mixture and simmer until it thickens. Add the seasonings, Parmesan and 3/4 of Roquefort. Whisk well and cook another 3-4 minutes until smooth. In a bowl mix the sauce and penne.

Butter a 2 or 2 1/2 quart baking dish or casserole. Pour mixture into casserole and sprinkle with remaining Roquefort and bread crumbs.

Bake at 350º F. for 30 minutes, or until the top is nicely browned and the sauce is bubbly.