Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all purpose flour
  • 4 chicken legs
  • 4 chicken thighs (trimmed of excess skin)
  • 1/4 cup vegetable oil
  • 4 shallots (roughly chopped)
  • 4 cloves garlic (smashed)
  • 1/2 cup dry vermouth
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 2 cans diced tomatoes (drained)
  • 4 stems fresh tarragon

Instruction

  • Place chicken on a sheet pan and season with salt and pepper. Sprinkle the flour over the chicken and turn chicken to lightly coat. In a braising pan or large skillet, heat the oil over medium-high heat. Sear the chicken until golden-brown all over. Remove chicken to a plate and discard the oil.
  • Turn the heat to medium. Add the shallots and garlic to the pan and sweat just a minute. Add the wine and with a wooden spoon scrape up all the bits of fond to deglaze the pan. Add the vermouth and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon leaves. Add the chicken back into the pan, and bring the liquid to a boil.
  • Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid. Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.