Chicken Cacciatore with White Wine and Tarragon

Name: Chicken Cacciatore with White Wine and Tarragon
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 8 , bone in chicken thighs (about 3 pounds), trimmed of excess fat; , Salt and ground black pepper; 1 teaspoon, olive oil; 3 , large shallots, minced; 10 ounces, white mushrooms, cleaned and quartered if large, halved if medium, and left whole if small; 4 medium cloves, garlic, minced; 1 1/2 tablespoons, unbleached all-purpose flour; 1 1/2 cups, dry white wine; 1/2 cup, chicken stock or low-sodium canned chicken broth; 1 can, diced tomatoes (15 ounces), drained; 2 teaspoons, minced fresh thyme leaves; 1 piece, Parmesan cheese rind (2 inches, about 1 ounce), optional; 2 teaspoons, minced fresh tarragon leaves

Main Courses
Europe
Italian
Fruits & Vegetables
Poultry
Vegetables
Chicken

Appears in Cook's Illustrated September/October 2000

We found a way to make this Italian-American dish so it has moist meat and a silken, robust sauce. The secret is in the skin.

SERVES 4

TIME 1¾ hours

Chicken Cacciatore with White Wine and Tarragon

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