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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Adapted from Rachel Ray's Big Orange Book Ingredients:
1 cup all-purpose flour |
salt and pepper |
1 teaspoon ground thyme |
3 lbs bone in skin on chicken pieces |
1/4 cup extra virgin olive oil |
4 tablespoons butter |
1/4 cup chopped shallot |
1/4 lb mixed mushrooms, sliced |
1/2 cup dry white wine |
3 sprigs fresh tarragon, chopped |
15 ounces diced tomatoes, drained |
chopped flat leaf parsley, fro garnish |
Directions:
1. Preaheat oven to 325°F.
2. Season the flour with salt and pepper and thyme. Dredge the chicken in the flour. Heat the evoo and butter in a large Dutch oven over medium high heat. Add the chicken and brown on all sides, working in batches if necesssary. Remove the chicken and reduce the heat a bit. Add the shallots and mushrooms to the pot and cook 3 to 4 minutes, until softened. Stir in the wine and cook 1 minute to reduce, then add in tarragon and tomatoes.
3. Return chicken to pot. Cover and bake in oven until chicken is done, 45 minutes to 1 hour. Garnsih with parsley.
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