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French in a Flash: Tarragon Chicken
- 8 vine ripened tomatoes, peeled, seeded, and finely diced
- 8 chicken legs
- 8 chicken thighs
- 2 tablespoons olive oil, plus 1 tablespoon
- 4 shallots, roughly chopped
- 2 cloves garlic, smashed
- 1/3 cup dry vermouth
- 1/3 cup dry white wine
- 1 cup low-sodium chicken stock
- 6 stems tarragon
Directions:View on Serious Eats
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