Mario Batali's Braised Chicken with Potatoes and Tarragon

By cborrelli

I saw this on The Chew...I am not of fan of Tarragon...I think I will use Rosemary instead.

Ingredients

• 1 3-pound whole chicken (broken down into 8 pieces)
• Coarse Salt
• 2 tablespoons Canola Oil
• 8 cloves Garlic (thinly sliced)
• 2 Cups Water
• 1 pound Halved Red Bliss or New Potatoes
• 1 tablespoon Dried Tarragon
• 2 tablespoons tomato paste
• 1 red onion (sliced)

Preparation

Step 1

instructions Preheat oven to 450 degrees.
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ingredients 1 3-pound whole chicken (broken down into 8 pieces)
Coarse Salt
2 tablespoons Canola Oil

instructions Break down chicken into 8 pieces and season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet.
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ingredients 8 cloves Garlic (thinly sliced)
2 Cups Water
1 pound Halved Red Bliss or New Potatoes
1 tablespoon Dried Tarragon
2 tablespoons tomato paste
1 red onion (sliced)

instructions Add garlic and onion and sauté till golden. Add potatoes, tomato paste and season with salt. Add water to pan. Bring to a boil. Add tarragon to liquid. Return to a boil, then lower heat to a high simmer.
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ingredients

instructions Cook until potatoes are tender and chicken is cooked through, about 30-40 minutes. Serve immediately.