Chef Bobby's Red Wine Braised Chicken

2 Tablespoons olive oil, divided 3 large chicken breasts fillet into 6 thin cuts of chicken breast 1 teaspoon Kosher salt to taste ¼ teaspoon Ground black pepper to taste 1 medium onion sliced into thin rings 3 cloves fresh garlic, peeled and smashed 1 cup Robusto red wine 14.5 ounces chicken broth (you can also use beef broth if that's what you have on hand) 2 Tablespoons tomato paste INSTRUCTIONS In a large skillet, heat oil over medium-high heat. Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides. In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan! Once all the chicken is browned and out of the pan, add sliced onion and smashed garlic. Season them with salt and pepper to taste and sauté them stirring constantly for a minute or two. Move the onion and garlic to the edges of the pan and place the tomato paste into the middle. Sauté for a couple minutes stirring often and then stir into the onions and garlic. Add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan. After the wine has simmered for two minutes, add broth. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil. Once boiling, reduce the heat to medium, cover and simmer until chicken is tender, and almost falling apart, and the wine is reduced. I like to add a couple knobs of salted butter to give a nice shine to the sauce and a velvet Finish.