Chicken Cacciatore with White Wine and Tarragon

Name: Chicken Cacciatore with White Wine and Tarragon
Yield: Serves 4
Cuisine: 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

9 comments

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.

SERVES4

TIME1¾ hours

Chicken Cacciatore with White Wine and Tarragon

WHY THIS RECIPE WORKS

Using chicken thighs and removing the skin after a quick rendering solved the problems of soggy skin and greasy sauce in our chicken cacciatore recipe. Cooking the chicken in a combination of white wine and chicken broth, adding earthy mush...

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