Balsamic Tarragon Chicken Skillet Recipe

2 tablespoons olive oil
salt and pepper
1 pound red potatoes cut into ½ inch pieces (3-4 cups)
1 pound chicken thighs (6-8 thighs), cut into 1 inch pieces
4 cloves garlic
¼ cup wine (white or red are both good)
2 cups chicken stock (divided)
2 tablespoons balsamic vinegar
¼ teaspoon salt
1 tbsp chopped tarragon
2-3 cups mixed veggies (such as red pepper, zucchini, green beans)
1 tablespoons flour (more as needed)
2 cups cherry tomatoes