Chicken with Burgundy

  • 3 LB fryer-cut up (thighs and/or breasts)
  • 1 T. olive oil
  • Wondra flour
  • 1 cup Burgundy, or any dry red wine
  • salt and pepper
  • 1/2 cup Chicken Broth
  • 1/4 cup Finely minced onion
  • 2 T. tomato paste
  • 1 Clove garlic, minced
  • 1/4 t. tarragon
  • 1 cup julienne carrots
    •

    Salt and pepper flour and dredge chicken in mixture. Brown pieces in Dutch oven style pot. Add minced onion, wine, tomato paste, garlic, tarragon, and chicken broth. Return pot to stovetop and bring to a boil. Once it has reached a boil place in oven and bake for 1 hour.

    Sauce will reduce to a great thickness and is great served with steamed or roasted red potatoes!

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