- 1 cup flour, all-purpose
- 2 tbsp. salt
- 1 ½ tsp. ground black pepper
- 2 lb. chicken thighs, boneless or bone-in, skin on (or white meat breast)
- ½ cup salad oil
- 2 cups Spanish onions, medium dice
- 2 cups mushrooms, quartered
- 2 cups tomatoes, skinned, seeded, diced
- 2 cups dry red or white wine
- ¼ cup tarragon, stripped and chopped
- ¼ cup parsley, chopped
- 3 cups chicken broth or water
- to taste salt and ground black pepper
- ¼ cup cornstarch for slurry, if needed
- ½ cup water for slurry, if needed
Step 1- Chicken procedure:
Combine the flour, salt and pepper. Coat the chicken and shake off the extra flour. In a large sauté pan, brown the chicken on both sides in the oil over medium-high heat so that the flour and drippings in the pan do not burn. Remove the chicken as each piece of dark meat is completed. The chicken will be fully cooked when you see watery liquid seeping through the cooked surface after it is flipped over. If the chicken still seems very soft you may finish cooking them on a baking sheet in a 350 degree oven for 5 minutes to an internal temperature of 165 F.
Step 2-Vegetables procedure:
Add the onions to the same pan you cooked the chicken in and cook until they are softened and lightly browned. Add the mushrooms and tomatoes and continue cooking over high heat until they begin to weep.
Step 3-Sauce procedure:
Add the wine, herbs and chicken stock or water. Bring to a boil and lower to a simmer until the sauce reduces by one-third. Adjust the thickness of the sauce by adding a small amount of cornstarch and cold water blended together, whisking the mixture in while the sauce boils.
Pour sauce over the chicken on a serving platter and serve with your favorite starch or crusty bread.Recipes | September 1st, 2010