👨‍🍳 تعليمات

1. 1

   Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

   💡 نصائح احترافية: Drying the chicken ensures a better sear.
2. 2

   Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pan and set aside.

   💡 نصائح احترافية: Don't overcrowd the pan; sear chicken in batches if necessary.
3. 3

   Add the chopped onion to the same pan and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 نصائح احترافية: Scrape up any browned bits from the bottom of the pan for extra flavor.
4. 4

   Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.

   💡 نصائح احترافية: Reducing the wine concentrates its flavor.
5. 5

   Return the chicken to the pan. Add the diced tomatoes, Kalamata olives, chopped tarragon, and chicken broth. Stir to combine.

   💡 نصائح احترافية: Ensure the liquid comes about halfway up the sides of the chicken.
6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for 30-35 minutes, or until the chicken is cooked through and tender.

   💡 نصائح احترافية: Cooking time may vary depending on the size of the chicken pieces.
7. 7

   Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh tarragon sprigs before serving.

   💡 نصائح احترافية: Serve hot with crusty bread to soak up the delicious sauce, or with rice or potatoes.