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Tarragon Chicken


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.




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