while this seems like a really difficult recipe, it isn’t. It does require time on the stove, but definitely is worth a day at home…honestly, it is the one recipe I CRAVE – and have people BEG me to make!
- 8 – 10 chicken thighs (bone-in, with skin)
- 1 cup flour
- 4 – 5 sprigs of fresh tarragon (or 1/4 cup plus 3 tbs. dried tarragon)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 onion, chopped
- 3 – 4 cups chicken broth
- 1 bottle of white wine
- 2 cans white beans (great northern, cannelini, or whatever your favorites are)
- 4 potatoes, peeled and quartered
- crusty french bread, for serving
1. In a small bowl, mix together flour, tarragon, salt and pepper. Heat 1 tbs. olive oil in large pot over medium-high heat. Rinse chicken, then coat with flour mixture. Add to pan, and cook the chicken until brown on all sides. Add 1/2 cup broth, as necessary, to prevent smaller pieces from burning.
2. Add onions and 1 cup of broth, scraping browned pieces off the bottom of the pan. Continue stirring until thick sauce forms. Add 1/2 bottle of wine, bring to a boil, reduce heat and allow to simmer until reduced again to a thick sauce. Add remaining 2 cups of broth; simmer until sauce once again thickens. Add beans and remaining wine; reduce heat to low and allow to simmer for 45 – 30 minutes.
3. Remove chicken and keep warm. Increase heat to medium and add potatoes. Allow to simmer for another 30 minutes or until potatoes are tender. Return chicken to pan; reheat and serve with warm crusty bread.