Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 pound baby potatoes ((quartered; 3-4 cups))
  • 1 pound boneless skinless chicken thighs ((6-8 thighs, cut into 1 inch pieces))
  • 4 cloves garlic ((minced))
  • 1/4 cup wine ((white or red are both good))
  • 1 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon chopped tarragon
  • 2 cups zucchini ((sliced))
  • 1 tablespoons arrowroot starch ((or cornstarch))
  • 2 cups cherry tomatoes

Instruction

  • Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
  • Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
  • Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
  • Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
  • Add the potatoes back with the chicken stock, balsamic vinegar, salt, tarragon and zucchini. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
  • Whisk together 1 tablespoon arrowroot starch with 1/4 cup water. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
  • Add the tomatoes, turn off heat, cover, and let sit for 5 or so minutes until tomatoes are soft.
  • Serve with a big chunk of bread.