One of my all time favourite chicken dishes – must be made with dark meat only. It’s easy, flavorful , healthy and goes best with a side of wild or mixed grain rice.
4 Chicken Thighs – Skin on, Bone In
4 Chicken drumsticks – Skin on, Bone in
¼ Olive Oil
1 small yellow onion – finely chopped
1 Tablespoon of chopped Tarragon plus a few extra sprigs
½ lb or a small package Brown Mushrooms sliced
½ Cup White wine
1 Cup Low Salt Chicken Broth
1 Tbls. of unsalted good quality butter – Optional
Salt and Pepper
Sprinkle salt and pepper on chicken pieces. In a sauté pan brown the chicken in ¼ cup of olive oil. Brown them well, brown means flavor. Once they are well browned remove from pan and save in a dish covered with foil. Add another splash of olive oil to pan and add the onion, cook on medium high heat until translucent, about 5 minutes. Add the chopped tarragon and incorporate well with onion. Add the sliced mushrooms and cook 7-8 minutes until softened. Add the wine, deglaze scrapping those flavorful bits from the bottom of the pan and let the alcohol evaporate and reduce. Add chicken back into the pan,mix well and add the stock, the remaining tarragon sprigs and another pinch of salt. Partially cover pan and cook for 40 minutes on simmer or until meat is falling off the bone. Right before serving, if you feel adventurous, add butter to thicken and serve with rice. Serves 4.