Chicken in Tarragon-Tomato Sauce Recipe
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Dark meat (legs and thighs) work best in this recipe because they stay moist and flavorful.
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3 pounds chicken, cut up, preferably dark meat
6 cloves garlic
1/2 cup golden raisins
1/4 cup tomato paste
1 cup water
1 tablespoon fresh tarragon or 1 teaspoons dried (or more, to taste)
1/2 cup peanuts
salt and pepper
:heavy skillet with lid
Peel the garlic and slice thinly. Skin the chicken pieces and salt and pepper well.
Heat oil (medium-high) and brown the chicken.
Reduce heat to low, add garlic slices and raisins. Cook and stir for several minutes. Mix tomato paste and water, add and stir in. Stir in the tarragon.
Cover and simmer until the chicken is tender, 20 - 30 minutes. Stir in the peanuts. Correct the seasoning and serve hot over rice or noodles.
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