Stewy Chicken

Stewy Chicken
Photo by Cyd McDowell

Ingredients

  • 3 tablespoons fresh marjoram, roughly chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons fresh tarragon, roughly chopped
  • 3 tablespoons fresh marjoram, roughly chopped
  • 1 teaspoon kosher salt
  • 1 3 -to 4-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 legs)
  • + 19 more ingredients
    • 1 3 -to 4-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 legs)
    • ¼ teaspoon red pepper flakes
    • 8 small inner ribs of celery-3 finely chopped and 5 cut into 2-inch strips
    • 1 teaspoon freshly ground black pepper
    • 8 small inner ribs of celery-3 finely chopped and 5 cut into 2-inch strips
    • 1 teaspoon freshly ground black pepper
    • 1/3 cup all-purpose flour
    • 1/3 cup all-purpose flour
    • ¼ cup fresh parsley, roughly chopped
    • 3 tablespoons fresh tarragon, roughly chopped
    • 2 cups chicken stock
    • ¼ cup fresh parsley, roughly chopped
    • ¼ cup olive oil
    • 2 cups chicken stock
    • 1 ½ cups finely chopped onion (about 1 large onion)
    • ¼ cup olive oil
    • 1 ½ cups dry white wine
    • 1 ½ cups finely chopped onion (about 1 large onion)
    • 1 ½ cups dry white wine

Preheat oven to 375° F. Rinse the chicken and pat dry. Place the flour, salt, and pepper in a shallow bowl; mix well. Lightly coat each piece of chicken with the flour mixture on all sides. Heat the oil in a large enamel casserole or Dutch oven over medium-high heat. Add the chicken and cook on ...

View full recipe at My Recipes

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