A delightful chicken dish with a tangy white wine sauce, perfect for a cozy dinner.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly heated before adding ingredients to prevent sticking.
Add the chopped onion and sauté until softened and lightly browned.
Stir occasionally to avoid burning the onions.
Place the chicken thighs and breasts in the skillet and cook until browned on both sides.
Avoid overcrowding the skillet to ensure even browning.
In a mixing bowl, combine the white wine, chicken broth, tomato paste, tarragon, salt, red pepper flakes, and black pepper.
Mix thoroughly to ensure the tomato paste is fully dissolved.
Pour the sauce mixture over the chicken in the skillet. Cover and simmer for 15 minutes.
Check occasionally to ensure the sauce is not reducing too quickly.
Uncover and cook for an additional 5 minutes to thicken the sauce, if desired.
Stir gently to prevent sticking and ensure even thickening.
Serve the chicken with the sauce drizzled over the top. Garnish with additional fresh tarragon if desired.
Pair with a side of your choice, such as roasted vegetables or mashed potatoes.
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