Chicken Cacciatore with White Wine and Tarragon | America's Test Kitchen

Name: Chicken Cacciatore with White Wine and Tarragon | America's Test Kitchen
Total time: 105 min
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

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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.

Keywords

Italian
Europe
Poultry
Fruits & Vegetables
Vegetables
Main Courses
Chicken

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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