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Categories:
chicken flour salt pepper garlic olive oil butter onion fennel garlic olive oil butter white wine chicken tarragon salt pepper bell peppers zucchini
Viewed: 94 - Published at: 5 years agoIngredients
- 10 pieces Chicken (I Used Drumsticks; Use Less If Using Breast Meat Only)
- 1/2 cups Flour
- 1/2 teaspoons Sea Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1 whole Onion, Sliced
- 2 whole Fennel Bulbs, Sliced
- 8 cloves Garlic, Peeled And Left Whole
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1 cup White Wine
- 2 cups Chicken Stock
- 1 Tablespoon Tarragon
- 1 teaspoon Sea Salt (or To Taste)
- 1 teaspoon Pepper
- 2 whole Bell Peppers, Sliced ( I Prefer Red, Yellow, Orange)
- 6 whole Small Zucchini, Sliced
Method
- In a large plastic bag mix flour, sea salt, pepper and garlic powder.
- Add chicken and shake well to coat.
- (It is OK if chicken is not totally covered in flour.)
- Set aside.
- In a large stock pot add olive oil and butter over high heat.
- Once melted add onions, fennel and garlic.
- Saute until onions start to caramelize.
- Remove veggies from the pan.
- Add the additional amounts of olive oil and butter to the pan and reduce heat to medium high.
- Add chicken into the pan (youll probably need to do this in 2 batches) and brown on both sides (you dont need to cook it all the wayyoull cook it more in just a bit).
- Remove chicken from pan.
- Deglaze the pan by adding the white wine and chicken stock while scraping brown bits off the bottom of the pan.
- Add tarragon, sea salt and pepper.
- Add chicken and onion mixture back to the pan.
- Bring to a simmer and reduce heat to low.
- Cook a minimum of 1 hour.
- Then add bell pepper and cook and additional 15 minutes.
- Add zucchini and cook 15 minutes more.
- Serve plain or with egg noodles, rice or mashed potatoes.
