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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup all-purpose flour |
1/4 teaspoon pepper, divided |
1/8 teaspoon salt |
2 chicken breast halves, skinned |
2 chicken thighs, skinned |
2 chicken drumsticks, skinned |
1 tablespoon olive oil |
2 tablespoons diced shallots |
1 pound small mushrooms |
1 1/4 cups diced plum tomato |
1 cup diced carrot |
1 cup diced celery |
1 tablespoon chopped fresh or 1 teaspoon dried tarragon |
1 bay leaf |
2/3 cup dry red wine |
1/2 cup low-salt chicken broth |
1/4 teaspoon salt |
2 tablespoons finely chopped fresh chives |
Directions:
1. Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives.
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